In a large skillet, brown the chicken for 2-3 min on each side over medium to high heat. Then in a 3 1/2- to 6-quart slow cooker, combine chicken, carrot, sherry (if desired), 1 tablespoon soy sauce, vinegar, ginger, and pepper. Stir in broth and the water.
Cover and cook on high-heat setting for 2 to 3 hours or on a low-heat setting for 4 to 6 hours. Stir in uncooked noodles and frozen pea pods. Cover and cook for 3 minutes more.
To serve, ladle soup into bowls and serve with additional soy sauce.