Saturday, October 4, 2014

Ginger-Chicken Noodle Soup (Crock Pot)

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

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.

This recipe comes from