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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.