Ginger-Chicken Noodle Soup (Crock Pot)

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This is pretty easy, tasty and healthy. Feel free to increase the spices...I usually do.
- Ready In:
- 3hrs 20mins
- Serves:
- Units:
15
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ingredients
- 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 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
- soy sauce, to serve
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Engrossed
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@Engrossed
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"This is pretty easy, tasty and healthy. Feel free to increase the spices...I usually do."
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My DH told me, "This is really, really good"! (I didn't even ask - Trust me, coming from him, without asking that's "super high praise".) I make a really good chicken soup, but, I have to admit, this is different yet "Delish"! I used 4 skinless thighs, Dry Sherry, low sodium Tamari Sauce grated ginger, garlic powder, and a 1/2tsp chili garlic sauce to give it a bit of a kick & used med. wide noodles and fresh snap peas from my garden. Personally I will add more grated ginger in the future. Thank you for a great recipe that will be made over and over.1Reply
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