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Ginger-Chicken Noodle Soup




Source of Recipe


lhj.com





1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 14-ounce cans chicken broth
1 cup water
2 ounces dried rice vermicelli noodles or medium noodles
1 6-ounce package frozen pea pods, thawed and halved diagonally
Soy sauce


1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

Nutrition facts per serving:
calories: 174
total fat: 3g
saturated fat: 1g
cholesterol: 44mg
sodium: 1050mg
carbohydrate: 13g
fiber: 1g
protein: 21g