Ginger Chicken Rice Noodle Soup
This is an asian-influenced chicken rice noodle soup. Rice noodles are sometimes called rice sticks or MaiFun.
To cook them, just fill a pot with hot tap water. Soak noodles in hot water for 10 minutes and drain. Here is a picture of a package of rice noodles:
Sherry can be substituted with 2 tablespoons of orange or apple juice, if desired.
Ginger Chicken Rice Noodle Soup
INGREDIENTS:
- 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
- 1/4 cup water
- 1 package (6.75 ounces ) dried rice noodles, soaked for 10 minutes in hot tap water, drained
- 1 package (6-ounce) frozen pea pods, thawed and halved diagonally
- Soy sauce
DIRECTIONS:
- Combine chicken, carrots, sherry, 1 tablespoon soy sauce, vinegar, ginger, and pepper in the slow cooker or crockpot.
- Stir in chicken broth and the water.
- Cover and cook on high-heat setting for 2 to 3 hours.
- Stir in noodles and pea pods.
- Cover and cook for 20-30 minutes more or until noodles are tender.
- Serve with additional soy sauce. .