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Chinese turkey & rice soup Recipe
by John Spottiswood

Chinese turkey & rice soup

Sliced shitake mushrooms, bok choy, and a soy -ginger flavored broth give a subtle asian flavor to this turkey and rice soup. Easy to make, healthy, and delicious!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: Asian
Cook time: Servings: 6


  • 2 14oz cans chicken broth (low salt)
  • 1 lb turkey breast or skinless, boneless chicken breast cut into 1 inch pieces
  • 2 cups sliced fresh mushrooms (shitake or button)
  • 11/2 cups water
  • 2 medium carrots peeled and cut bite size
  • 1/2 chopped large onion
  • 2 tbsp soy sauce (low salt)
  • 2 tsp fresh ginger (grated)
  • 4 cloves garlic (minced)
  • 11/2 cups sliced bok choy
  • 1 cup brown rice


  1. In 4-6qt slow cooker, combine broth, turkey, mushtrooms, water, carrots, onion, soy, ginger, and garlic.
  2. Cover and cook on medium heat for 7-8 hours or high heat for 5 hours
  3. Turn to high heat and stir in bok choy and uncooked rice. Cover and cook for 20 minutes or until rice is tender.