Ginger-Chicken Noodle Soup

From the kitchen of Better Homes and Gardens.

Makes 6 servings
Prep: 20 minutes
Cook: 2 to 3 hour (high-heat setting) + 5 minutes

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 3 14-ounce cans chicken broth
  • 1 cup water
  • 2 ounces dried rice vermicelli noodles or medium noodles
  • 1 6-ounce package frozen pea pods, thawed and halved diagonally
  • Soy sauce

Instructions

  1. In a 3-½- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper.
  2. Stir in chicken broth and the water.
  3. Cover and cook on high-heat setting for 2 to 3 hours.
  4. Stir in noodles and pea pods.
  5. Cover and cook for 5 to 8 minutes more or until noodles are tender.
  6. Serve with additional soy sauce.

Published by kath on