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I really enjoyed the rich flavor and crunch of this Asian-inspired soup. I was looking for something that was easy to prepare but not so heavy. With all of the snow we have had on the ground lately, my menus have gotten quite winter heavy. A soup, stew or other one-pot dish is always on my menu since our schedules can often be quite hectic. This one kept well in the refrigerator for the three days I took it for lunch.
I did make one change in the recipe, however. I used a package of microwave quinoa* and whole grain brown rice rather than the instant brown rice called for in the recipe since I had that on hand in the pantry but not the other. I just added it in about 20 minutes before serving. It was delicious.
So, in honor of the Chinese New Year and the Year of the tiger…
ASIAN TURKEY AND RICE SOUP
2 14-ounce cans low-sodium chicken broth
1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces.
2 cups sliced fresh mushrooms (I used shitake.)
1 1/2 cups water
2 medium carrots, peeled and cut into thin bite-size strips (1 cup. I used matchstick carrots that I had on hand.)
1/2 cup chopped onion
2 Tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger (I keep this on hand in the freezer.)
4 cloves garlic, minced
1 1/2 cups sliced bok choy**
1 cup instant brown rice
Lo Mein noodles, optional
sliced green onion, optional for garnish
In a 3 1/2 or 4-quart slow cooker, stir together chicken broth, turkey, mushrooms, water, carrots, onion, soy sauce, ginger and garlic.
Cover and cook on LOW setting for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
If using LOW heat, turn to HIGH setting and stir in the bok choy and uncooked rice. Cover and cook for 10-15 minutes more or until rice is tender. Garnish with lo mein noodles and chopped green onions.
*Quinoa is a complete protein which makes it an exceptional nutrition powerhouse.
**If bok choy is not available, try substituting chopped kale.
Recipe courtesy of Better Homes and Gardens
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