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Gluten-Free, Dairy-Free Turkey Noodle Soup


Why just drink tea when you can cook with it? Tea leaves, which are teeming with disease-fighting antioxidants, can be sprinkled into rubs, soups, stews and even desserts for wonderful flavor and an added health boost. The delicate nature of white tea stock allows the robust flavor of kale, lemongrass and sesame oil to shine in this gluten-free, dairy-free recipe for Turkey Noodle Soup.

2  (6-ounce) boneless turkey breasts, cut
    into strips
4  ounces gluten-free rice noodles
6  cups water
3  teaspoons loose-leaf white tea (or 2 white
    tea bags)
1  inch ginger, peeled and thinly sliced
1  stalk lemongrass, outside leaves removed
    and finely chopped
1  cup frozen peas or shelled edamame
    (green soybeans), frozen, optional
1  cup mushrooms, thinly sliced
2  cups kale, chopped
½  teaspoon sea salt
1  teaspoon sesame oil
-  Black pepper, for garnish
-  Fresh cilantro, for garnish

1. Cook turkey over medium heat in a sauté pan until no longer pink. Remove from heat and let stand.

2. Prepare noodles according to package directions. Drain and set aside.

3. In a large pot, combine 6 cups water with white tea and ginger. Heat until water is just about to reach a boil. Remove from heat and let steep for about 5 minutes.

4. Strain liquid tea to remove leaves. Return ginger pieces to liquid. Add lemongrass and heat until mixture returns to a boil.

5. Drop in frozen peas or edamame, if desired, and cover pot. Reduce heat and simmer for 3 minutes.

6. Add mushrooms, kale and salt and cook an additional 2 minutes.

7. Add rice noodles, turkey pieces and sesame oil. Stir well.

8. Place soup in serving bowls. Top with ground pepper and cilantro. Serve hot.

Each serving contains 307 calories, 6g total fat, 1g saturated fat, 0g trans fat, 36mg cholesterol, 39g carbohydrate, 1220mg sodium, 4g fiber, 25g protein.


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