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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicious way to use leftover turkey. A quick,light, boxing day lunch, or any time. From Better Homes & Gardens Ingredients:
3 1/2 cups chicken broth |
2 cups sliced fresh mushrooms |
3 tablespoons rice vinegar or 3 tablespoons white vinegar |
2 tablespoons soy sauce or 2 tablespoons reduced sodium soy sauce |
1 teaspoon sugar |
1 teaspoon grated gingerroot |
1/4-1/2 teaspoon pepper |
1 tablespoon cornstarch |
1 tablespoon cold water |
2 cups shredded cooked turkey |
2 cups sliced bok choy |
6 ounces pea pods (fresh or frozen) |
1 beaten egg |
3 tablespoons thinly sliced green onions |
Directions:
1. Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
2. Bring to boiling.
3. Meanwhile, Stir together cornstarch and cold water.
4. Stir into broth mixture.
5. Cook and stir until thickened and bubbly.
6. Cook and stir for 2 minutes more.
7. Stir in turkey, bok choy and pea pods.
8. Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
9. Remove from heat.
10. Stir in green onions.
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