Asian Turkey and Rice Soup
|Turkey breast tenderloin/Skinless, boneless chicken breast halves||1 Pound, cut into 1 inch pieces|
|Sliced fresh mushrooms||2 Cup (32 tbs) (Such As Shiitake Or Button)|
|Canned reduced sodium chicken broth||28 Ounce (2 Cans Of 14 Ounce Each)|
|Water||1 1⁄2 Cup (24 tbs)|
|Carrots||1 Cup (16 tbs), cut into thin bite-size strips (2 Medium Ones)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium One)|
|Reduced sodium soy sauce||2 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Sliced bok choy||1 1⁄2 Cup (24 tbs)|
|Uncooked instant rice||1 Cup (16 tbs)|
1. In a 3 1/2- to 4-quart slow cooker combine turkey, mushrooms, broth, 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 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in bok choy and rice. Cover and cook for 10 to 15 minutes more or until rice is tender.