Soy-Ginger Soup with Chicken
Recipe from Better Homes and Gardens

Dried Japanese somen noodles are an angel hair pasta look-alike that can be found in the ethnic section of your local supermarket. This light Asian-style chicken and noodle soup makes a healthy lunch or dinner.


Soy-Ginger Soup with Chicken

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Servings: Makes: 6 servings
Related Categories: Asian Soup, Asian Soups, Boneless Chicken Thighs, Carrots, Chicken Soup, Chinese Noodles, Dinner, Slow Cooker, Soup
 
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Ingredients
  • 1  pound
    skinless, boneless chicken thighs, cut into 1-inch pieces
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  • 1  cup
    coarsely shredded carrots
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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
    pepper
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  • 3  14-ounce cans
    reduced sodium chicken broth
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  • 1  cup
    water
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  • 2  ounces
    dried somen noodles
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  • 1  6-ounce package
    frozen snow pea pods, thawed
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  •  
    Soy sauce
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Directions
1.
Combine chicken; carrots; if desired, sherry; the 1 tablespoon soy sauce; the vinegar; ginger; and pepper in a 3-1/2- to 6-quart slow cooker. Stir in chicken broth and water.
2.
Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods. Cover and cook for 3 minutes more.
3.
To serve, ladle soup into bowls and serve with additional soy sauce.
4.
Makes: 6 servings
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