Ginger Chicken Noodle Soup
- 1 pound boneless skinless chicken breasts, cubed
- 2 medium carrots, chopped
- 3 tablespoons sherry
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2 to 3 teaspoons minced fresh ginger
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 cup water
- 2 cups fresh snow peas, halved
- 2 ounces uncooked Ditalini pasta
- salt, to taste
- In a 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low until chicken is tender, 3-4 hours.
- Stir in snow peas and pasta. Cook, covered, on low until snow peas and pasta are tender, about 30 minutes longer. Season to taste with salt.
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