Hello... McMahon Food and Wine Group I hope you all had time to make last weeks
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat).
It is a great low-cal soup from Better Homes & Gardens. I have made this soup a few times and it tastes great. It is so easy... for Thanksgiving I made the soup for lunch with freshly cooked turkey breast. However... last week I was lazy and used precook grill chicken breast, and instead of 1 1/2 cups sliced bok choy … I used a 1 ½ cups mix of canned water chestnuts and celery which I did put in the crock pot for the full 4 hours…. I also used the fresh Ginger puree that comes in a squeeze tube….. The soup tasted great. I hope you enjoy this week’s recipe. If you know anyone who would like to be added to this group just let me know.
Better Homes & Gardens
Source: bhg.com
Ingredients
2 14 ounce can reduced-sodium chicken broth
1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, 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 cloves garlic, minced
1 1/2 cups sliced bok choy
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 3 1/2 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.
Nutrition FactsServings
• Per Recipe 6,
• Calories 166,
• Protein (gm) 22,
• Carbohydrate (gm) 15,
• Fat, total (gm) 2,
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