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Soy Ginger Soup
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. 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,
- Calories 175,
- Protein (gm) 19,
- Carbohydrate (gm) 12,
- Fat, total (gm) 5,
- Cholesterol (mg) 72,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 1246,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
The taste of this soup is DELIGHTFUL. The only ingredients that I omitted were the dry sherry and the extra soy sauce after the soup was finished, and I used the ground ginger rather than fresh ginger. The somen noodles were a plus because I had never heard of them before using this recipe. They cook up so quickly and don't break apart even though they're so delicate. When I make this soup again, I plan to double the amount of the somen noodles required.
1/30/2012 11:09:26 AM Report Abuse