Ginger-Chicken Noodle Soup
Recipe from Diabetic Living

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

Ginger-Chicken Noodle Soup

by 6  people

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  • 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 
  • 2   ounces 
    dried rice vermicelli noodles or medium noodles
  • 1  6  ounce package 
    frozen pea pods, thawed and halved diagonally
    Soy sauce
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.
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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