Turkey Soup With Chinese Noodles And Ginger Recipes

TURKEY GINGER NOODLE SOUP

Turkey Ginger Noodle Soup image

I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia

Provided by Taste of Home

Categories Lunch

Time 4h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

2 medium carrots, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
3 to 4 tablespoons minced fresh gingerroot
2 tablespoons minced fresh parsley
2 teaspoons chili powder
1 carton (32 ounces) chicken stock
1 can (11.8 ounces) coconut water
3 tablespoons lemon juice
2 pounds boneless skinless turkey breast, cut into 1-inch cubes
2 teaspoons pepper
1/2 teaspoon salt
2 tablespoons canola oil
1 cup frozen corn (about 5 ounces), thawed
1 cup frozen peas (about 4 ounces), thawed
8 ounces rice noodles or thin spaghetti

Steps:

Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

TURKEY-NOODLE SOUP WITH GINGER AND CHILES

Turkey-Noodle Soup With Ginger and Chiles image

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Categories Soup/Stew Ginger Pasta turkey Fall Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
Boiling water
6 cups homemade turkey stock or low-salt chicken broth
1/2 cup thinly sliced shallots (about 3 large)
6 1/8-inch-thick rounds peeled fresh ginger
2 tablespoons fish sauce (nam pla or nuoc nam)
2 cups diced cooked turkey meat (about 10 ounces)
Fresh bean sprouts
Fresh mint leaves
Thinly sliced serrano chiles
Lime wedges

Steps:

Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.
Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.
Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.
To make turkey stock:
Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

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