Soy-Ginger Soup with Chicken


Dried Japanese somen noodles look like angel hair pasta and can be found in the ethnic section of your local supermarket.

Soy-Ginger Soup with Chicken
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins


  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 1 cup coarsely shredded carrot (2 medium)

  • 2 tablespoon dry sherry (optional)

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon grated fresh ginger or 1/2 tablespoon ground ginger

  • ¼ teaspoon ground black pepper

  • 3 14 ounce cans reduced-sodium chicken broth

  • 1 cup water

  • 2 ounce dried somen (thin, white noodles)

  • 1 6 ounce package frozen snow pea pods, thawed

  • Soy sauce


  1. 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.

  2. 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.

  3. To serve, ladle soup into bowls and serve with additional soy sauce.

Nutrition Facts (per serving)

175 Calories
5g Fat
12g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 175
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 1246mg 54%
Total Carbohydrate 12g 4%
Protein 19g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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