Ginger-Chicken Noodle Soup (Crock Pot)

poniedziałek, 17 lutego 2014

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

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.

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