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Chinese turkey & rice soup
Sliced shitake mushrooms, bok choy, and a soy -ginger flavored broth give a subtle asian flavor to this turkey and rice soup. Easy to make, healthy, and delicious! Ingredients
- 2 14oz cans chicken broth (low salt)
- 1 lb turkey breast or skinless, boneless chicken breast cut into 1 inch pieces
- 2 cups sliced fresh mushrooms (shitake or button)
- 11/2 cups water
- 2 medium carrots peeled and cut bite size
- 1/2 chopped large onion
- 2 tbsp soy sauce (low salt)
- 2 tsp fresh ginger (grated)
- 4 cloves garlic (minced)
- 11/2 cups sliced bok choy
- 1 cup brown rice
Directions
- In 4-6qt slow cooker, combine broth, turkey, mushtrooms, water, carrots, onion, soy, ginger, and garlic.
- Cover and cook on medium heat for 7-8 hours or high heat for 5 hours
- Turn to high heat and stir in bok choy and uncooked rice. Cover and cook for 20 minutes or until rice is tender.
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Reviews
My kids and I both love this one. Serve a little spicy chili sauce on the side for the adults!
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