Ginger-Chicken Noodle Soup

Ginger-Chicken Noodle Soup

Because the chicken thighs don't fall apart while simmering in a slow-cooker, they are ideal in this Asian-style main dish soup.

Recipe from Diabetic Living
SERVINGS
6
PREP TIME
20 mins

Ginger-Chicken Noodle Soup

Because the chicken thighs don't fall apart while simmering in a slow-cooker, they are ideal in this Asian-style main dish soup.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 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 can 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
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Directions
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 information

Per Serving: cal. (kcal) 174, Fat, total (g) 3, chol. (mg) 44, sat. fat (g) 1, carb. (g) 13, fiber (g) 1, pro. (g) 21, sodium (mg) 1050, Percent Daily Values are based on a 2,000 calorie diet
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