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    Ginger-Chicken Noodle Soup


    Source of Recipe


    lhj.com





    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.

    Nutrition facts per serving:
    calories: 174
    total fat: 3g
    saturated fat: 1g
    cholesterol: 44mg
    sodium: 1050mg
    carbohydrate: 13g
    fiber: 1g
    protein: 21g

 

 

 


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