Ginger-Chicken Noodle Soup (Crock Pot)
Created by Engrossed on April 19, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 3h
- Recipe #9143
Ingredients
- 1 pound chicken breasts (boneless skinless or 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 freshly ground black pepper
- Crushed red pepper flakes, to taste (optional)
- 3 cans (14 ounce each) chicken broth
- 1 cup water
- 2 ounces dried rice vermicelli (or other medium noodles)
- 6 ounces fresh snap peas, cut diagonally
How to Make
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Step 1: In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
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Step 2: Cover and cook on high-heat for 2-3 hours.
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Step 3: Uncover and stir in noodles and pea pods.
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Step 4: Cover and cook for 5-8 minutes more or until noodles are tender.
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Step 5: Serve with additional soy sauce. Also good with sesame and chili oils.
Nutritional Facts
- Serving Size: 1 (245.3 g)
- Calories 166.9
- Total Fat - 7.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 181.6 mg
- Sodium - 369 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 2.3 g
- Sugars - 2.4 g
- Protein - 17.5 g
- Calcium - 32 mg
- Iron - 2.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg