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Soy Ginger Soup
Ingredients
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 cup coarsely shredded carrots
- 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 pepper
- 3 14 ounce cans reduced-sodium chicken broth
- 1 cup water
- 2 ounces dried somen noodles
- 1 6 ounce package frozen snow pea pods, thawed
- Soy sauce
Directions
1. In a 3 1/2- to 6-quart slow cooker, combine chicken; carrots; sherry, if desired; 1 tablespoon soy sauce; vinegar; ginger; and pepper. Stir in broth and the water.
2. Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods. Cover; cook for 3 minutes more.
3. To serve, ladle soup into bowls and serve with additional soy sauce.
Nutrition Facts
(Soy Ginger Soup)
- Servings Per Recipe 6,
- cal. (kcal) 175,
- Fat, total (g) 5,
- chol. (mg) 72,
- sat. fat (g) 1,
- carb. (g) 12,
- fiber (g) 2,
- pro. (g) 19,
- sodium (mg) 1246,
- Percent Daily Values are based on a 2,000 calorie diet
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