Soy Ginger Soup

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4 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 2 hrs to 3 hrs (high) plus 3 minutes (high)
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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)
    Per serving:
  • 175 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 72 mg chol.,
  • 1246 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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