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
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
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

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
Comments
Back to Top