Crockpot Asian Turkey and Rice Soup

Here's another use for leftover holiday turkey. Recipe is from Better Homes and Gardens.

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 2 (14 ounce) cans reduced-sodium chicken broth
• 1  lb turkey breast tenderloin, cut into 1-inch pieces
• 2  cups  sliced fresh mushrooms (such as shiitake or button)
• 1 1⁄2 cups water
• 2  medium carrots, cut into bite-size strips (1 cup)
• 1⁄2 cup  chopped onion (1 medium)
• 2  tablespoons reduced-sodium soy sauce
• 2  teaspoons  grated fresh ginger
• 4  garlic cloves, minced
• 1 1⁄2 cups  sliced bok choy
• 1  cup instant brown rice
•  lo-mein  noodles (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the 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 31/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.