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.
Ingredients
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1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
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2 medium carrots, coarsely shredded
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2 tablespoons dry sherry (optional)
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
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1/4 teaspoon ground black pepper
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3 14-ounce cans chicken broth
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1 cup water
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2 ounces dried rice vermicelli noodles or medium noodles
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1 6-ounce package frozen pea pods, thawed and halved diagonally
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Soy sauce
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
Calories 174, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 44 mg, Sodium 1050 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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