Ginger-chicken Noodle Soup (crock Pot)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

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