Ginger-chicken Noodle Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
An easy slow cooker healthy soup that will be waiting for you and your family at the end of the day. Wheat rolls would go well and a crisp cucumber salad.recipe and picture from BHG Ingredients:
my friend mumtaz has suggested adding 2 green chilis so i am adding ty mumtaz. |
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 cans 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 |
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.
2. Stir in chicken broth and the water.
3. Cover and cook on high-heat setting for 2 to 3 hours.
4. Stir in noodles and pea pods.
5. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce.
|
|