Ginger-Chicken Noodle Soup

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.