Ginger Chicken Noodle Soup
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
YIELD: 8 servings (2-1/2 quarts).
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! —Brandy Stansbury, Edna, Texas
Ingredients
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1 pound boneless skinless chicken breasts, cubed
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2 medium carrots, shredded
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3 tablespoons sherry or reduced-sodium chicken broth
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2 tablespoons rice vinegar
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1 tablespoon reduced-sodium soy sauce
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2 to 3 teaspoons minced fresh gingerroot
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1/4 teaspoon pepper
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6 cups reduced-sodium chicken broth
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1 cup water
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2 cups fresh snow peas, halved
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2 ounces uncooked angel hair pasta, broken into thirds
Directions
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1.
In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender.
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2.
Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.
Nutrition Facts
1-1/4 cups: 126 calories, 2g fat (0 saturated fat), 31mg cholesterol, 543mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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