Ingredients
2 medium carrots, sliced2 cans (8 ounces each) sliced water chestnuts, drained3 to 4 tablespoons minced fresh gingerroot2 tablespoons minced fresh parsley2 teaspoons chili powder4 cups chicken stock1 can (11.8 ounces) coconut water3 tablespoons lemon juice2 pounds boneless skinless turkey breast, cut into 1-inch cubes2 teaspoons pepper1/2 teaspoon salt2 tablespoons canola oil1 cup frozen corn (about 5 ounces), thawed1 cup frozen peas (about 4 ounces), thawed8 ounces rice noodles or thin spaghetti
Preparation
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.
