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Turkey Ginger Noodle Soup
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 uncooked skinless turkey breast, cut into 1-inch cubes
  • 2 teaspoons pepper
  • ½ 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
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