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Soy-Ginger Soup with Chicken
Ingredients
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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
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. Makes 6 servings.
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