GINGER-CHICKEN NOODLE SOUP (CROCK POT)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ginger-Chicken Noodle Soup (Crock Pot) image

Make and share this Ginger-Chicken Noodle Soup (Crock Pot) recipe from Food.com.

Provided by Engrossed

Categories     Chicken

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breasts or 1 lb boneless skinless 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 tablespoon fresh ginger, peeled and grated
1/4 teaspoon ground black pepper
crushed red pepper flakes, to taste (optional)
3 (14 ounce) cans chicken broth
1 cup water
2 ounces dried vermicelli or 2 ounces other medium noodles
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
soy sauce, to serve

Steps:

  • In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
  • Cover and cook on high-heat for 2-3 hours.
  • Uncover and stir in noodles and pea pods.
  • Cover and cook for 5-8 minutes more or until noodles are tender.
  • Serve with additional soy sauce.
  • Also good with sesame and chili oils.

Nutrition Facts : Calories 178.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 48.4, Sodium 925.7, Carbohydrate 12.3, Fiber 1.8, Sugar 1.9, Protein 22.9

There are no comments yet!