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: Ginger-Chicken Noodle Soup Recipe
| Recipe Detail | ||
| Noodle Recipes "1 pound skinless, boneless 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 grated fresh ginger or 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 3 14-ounce cans chicken broth 1 cup water 2 ounces dried rice vermicelli noodles or medium noodles 1 6-ounce package frozen pea pods, thawed and halved diagonally Soy sauce " "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. " | ||
