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Asian Turkey And Rice Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
480 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.2 (19 votes)