Ingredients for Ginger Chicken Noodle Soup Crock Pot
- Boneless Skinless Chicken Breasts
- 1 cup chopped carrots
- Dry Sherry
- 1/4 cup soy sauce
- Rice Vinegar
- Fresh Ginger
- Ground Black Pepper
- Crushed Red Pepper Flakes
- 4 cups chicken broth
- 2 cups water
- Vermicelli
- Frozen Pea Pods
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How to Make Ginger Chicken Noodle Soup Crock Pot
- In a 3 1/2 to 6-quart crock-pot, combine the chicken, ginger (1 tbsp minced), garlic (2 cloves, minced), soy sauce (1/4 cup), sesame oil (1 tbsp), chicken broth (4 cups), water (2 cups), carrots (1 cup, chopped), and green onions (2 stalks, chopped).
- Cover and cook on high for 2-3 hours, or on low for 4-6 hours, until chicken is cooked through.
- Remove chicken from the crock-pot and shred. Set aside.
- Stir in egg noodles (8 oz) and frozen pea pods (1 cup).
- Cover and cook for another 5-8 minutes, or until noodles are tender.
- Return shredded chicken to the crock-pot. Stir to combine.
- Serve hot, garnished with additional soy sauce, sesame oil, and/or chili garlic sauce to taste.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
7g
Fat
4g
Carbs
4g
