Ginger-chicken Noodle Soup

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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 teaspoon fresh ginger, grated
• 1/4 teaspoon ground black pepper
• 3 (14 ounce) cans chicken broth
• 1 cup water
• 2 ounces rice vermicelli
• 1 (6 ounce) package frozen pea pods, thawed and halved diagonally
• additional soy sauce, to serve

Recipe

• 1 in a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. stir in chicken broth and the water. cover and cook on high-heat setting for 2 to 3 hours.
• 2 stir in noodles and pea pods. cover and cook for 5 to 8 minutes more or until noodles are tender. serve with additional soy sauce. makes 6 servings.