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Ginger Chicken Noodle Soup  Recipe
Ginger Chicken Noodle Soup Recipe photo by Taste of Home
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Ginger Chicken Noodle Soup Recipe

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4.5 3 2
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This is one of my favorite soup recipes to serve in the winter time because it's super easy to make and fills the whole house with a wonderful aroma. My whole family loves it!—Brandy Stansbury, Edna, Texas
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 2 medium carrots, shredded
  • 3 tablespoons sherry or reduced-sodium chicken broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 to 3 teaspoons minced fresh gingerroot
  • 1/4 teaspoon pepper
  • 6 cups reduced-sodium chicken broth
  • 1 cup water
  • 2 cups fresh snow peas, halved
  • 2 ounces uncooked angel hair pasta, broken into thirds

Nutritional Facts

1-1/4 cups: 126 calories, 2g fat (trace saturated fat), 31mg cholesterol, 543mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch

Directions

  1. In a 5-qt. slow cooker, combine the first seven ingredients; stir in broth and water. Cook, covered, on low 3-4 hours or until chicken is tender.
  2. Stir in snow peas and pasta. Cook, covered, on low 30 minutes longer or until snow peas and pasta are tender. Yield: 8 servings (2-1/2 quarts).
Originally published as Ginger Chicken Noodle Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p76


Reviews for Ginger Chicken Noodle Soup

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Cherie Hill
Reviewed Feb. 8, 2016

"This soup was really delicious! It was nice to find something alittle different as far as chicken noodle soup for a change. I followed the recipe except I added a couple more carrots, used rotisserie chicken and made it on the stove top. Tastes alot like a Pho Noodle Bowl. Thanks for sharing."

MY REVIEW
barbsbasic
Reviewed Feb. 22, 2015

"I followed the recipe exactly but cut it in half and did not use it in a slow cooker. The only caveat is that I used regular chicken broth at 4 cups instead of three but made sure that I put the water in because I didn't want it to be too salty. I used rotisserie chicken so I didn't have to wait.oh one more thing you can use sushi ginger instead of fresh ginger just in case you don't have fresh ginger which I didn't have. and I also added in the bowl as a topping some sprouts for crunch. P.s.while serving in the military I lived in Japan for 3 years so I can tell you without contest this recipe embodies Japanese soup. So much in fact that it's going to be a regular in my house on a weekly basis now I've been looking for something like this for some time since I left Japan."

MY REVIEW
barbsbasic
Reviewed Feb. 22, 2015

"I followed the recipe exactly but cut it in half and did not use it in a slow cooker. The only caveat is that I used regular chicken broth at 4 cups instead of three but made sure that I put the water in because I didn't want it to be too salty. I used rotisserie chicken so I didn't have to wait.oh one more thing you can use sushi ginger instead of fresh ginger just in case you don't have fresh ginger which I didn't have. and I also added in the bowl as a topping some sprouts for crunch."

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