Ginger-chicken Noodle Soup (crock Pot) Recipe

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Ingredients

2 medium carrots, coarsely shredded .
2 tbsps dry sherry (optional) .
1 c water .
3 (14 oz) cans chicken broth .
1 (6 oz) package frozen pea pods or fresh pea pods, cut diagonally (if using frozen thaw them first) .
2 oz dried vermicelli or other medium noodles .
1 tbsp rice vinegar .
soy sauce, to serve .
1 lb boneless skinless chicken breasts or boneless skinless chicken thighs, cut into 1-inch pieces .
1 tbsp fresh ginger, peeled & grated .
1/4 tsp ground black pepper .
crushed red pepper flakes, to taste (optional) .
1 tbsp soy sauce

Directions

Step #1 In a 3 1/2 to 6 quart crock pot, mix the first 10 ingredients up to the water.
Step #2 Cover up & cook on high-heat for 2-3 hrs.
Step #3 Uncover & stir in the noodles & pea pods.
Step #4 Cover up & cook for 5-8 mins more or until noodles are tender.
Step #5 Serve with extra soy sauce.
Step #6 Also good with sesame & chili oils.
Enjoy the Ginger-Chicken Noodle Soup (Crock Pot) recipe

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