Ginger-Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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From BHG Ingredients:
1 lb boneless skinless 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 fresh ginger, grated |
1/4 teaspoon ground black pepper |
3 (14 ounce) cans chicken broth |
1 cup water |
2 ounces rice vermicelli |
1 (6 ounce) package frozen pea pods, thawed and halved diagonally |
additional soy sauce, to serve |
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.
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