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Soy-Ginger Soup with Chicken

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Soy-Ginger Soup with Chicken

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  • Makes: 6 servings
  • Prep 20 mins
  • Slow Cook 2 hrs to 3 hrs (high) Slow Cooker: 3-1/2 to 6 qt.

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Somen are thin Japanese wheat noodles. Find them at Asian groceries or large supermarkets, or substitute vermicelli.

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 cup coarsely shredded carrots
  • 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 reduced-sodium chicken broth
  • 1 cup water
  • 2 ounces dried somen noodles
  • 1 6 - ounce package frozen snow pea pods, thawed
  • Soy sauce

Directions

  1. Combine chicken, carrots, sherry (if you like), the 1 tablespoon soy sauce, the vinegar, ginger and black pepper in a 3-1/2- to 6-quart slow cooker. Stir in chicken broth and the water.
  2. Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods. Cover and cook for 3 minutes more.
  3. To serve, ladle soup into bowls and serve with additional soy sauce.

Nutrition Facts

(Soy-Ginger Soup with Chicken)

Servings Per Recipe 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 25, sugar (g) 2, Riboflavin (mg) 0, Niacin (mg) 5, vit. C (mg) 8, calcium (mg) 48, Thiamin (mg) 0, iron (mg) 2, pro. (g) 20, vit. A (IU) 3451, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Potassium (mg) 466, Monosaturated fat (g) 1, sodium (mg) 1046, carb. (g) 12, sat. fat (g) 1, chol. (mg) 72, Fat, total (g) 3, cal. (kcal) 161

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