Turkey Ginger Noodle Soup

• 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
• 1/2 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

1. Place first 8 ingredients in a 4- or 5-qt. slow cooker.
2. Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
3. Cook, covered, on low until carrots and turkey are tender, 4-5 hours. Stir in corn and peas; heat through.
4. Cook noodles according to package directions; drain. Add to soup just before serving.

carrots, water chestnuts, fresh gingerroot, parsley, chili powder, chicken, coconut water, lemon juice, turkey breast, pepper, salt, canola oil, frozen corn, frozen peas, rice noodles

Taken from www.tasteofhome.com/recipes/turkey-ginger-noodle-soup/ (may not work)