Turkey Mushroom and Rice Soup

Serves 6
One of my favorite things about winter is creating hearty, tummy warming dishes in the kitchen.  This homemade turkey soup is a piece of cake when you throw it all in the slow cooker before heading off to work in the morning.  Or let it cook overnight and you've got lunch ready to go. 

Ingredients:

2 cups sliced fresh mushrooms
1 1/2 cups sliced bok choy
1 medium onion, chopped
2 medium carrots, cut into bite-size strips (about a cup)
1 pound turkey breast tenderloins or skinless, boneless chicken breast halves, cut into 1-inch pieces
2 14 ounce cans reduced-sodium chicken broth
2 Tbl reduced-sodium soy sauce
1 Tbl toasted sesame oil (optional)
4 cloves garlic, minced
2 tsp grated fresh ginger
1 cup brown rice

1.  Place mushrooms, boy choy, onion, carrots and rice into the slow cooker.  Add turkey or chicken to the cooker.  Combine chicken broth, soy sauce, sasame oil, garlic, and ginger.  Pour over vegetables and turkey.

2.  Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours. 

Makes 6 hearty servings

Calories per serving:  186
Fat:  1 g
Carbs:  20 g
Protein:  24 g