SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asian Turkey and Rice Soup

Makes: 6 servings
Prep 25 mins Cook 7 hrs to 8 hrs  low or 3 1/2 to 4 hours high
Asian Turkey and Rice Soup
Ingredients
  • 2 14  ounce can  reduced-sodium chicken broth
  • 1  pound  turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2  cups  sliced fresh mushrooms (such as shiitake or button)
  • 1 1/2  cups  water
  • 2  medium carrots, cut into bite-size strips (1 cup)
  • 1/2  cup  chopped onion (1 medium)
  • 2  tablespoons  reduced-sodium soy sauce
  • 2  teaspoons  grated fresh ginger
  • 4  cloves garlic, minced
  • 1 1/2  cups  sliced bok choy
  • 1  cup  instant brown rice
  •  Lo-mein noodles (optional)
Directions

1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.

Nutrition Facts (Asian Turkey and Rice Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 166,
  • Fat, total (g) 2,
  • chol. (mg) 45,
  • carb. (g) 15,
  • fiber (g) 2,
  • pro. (g) 22,
  • vit. A (RE) 639,
  • vit. C (mg) 11,
  • sodium (mg) 572,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe