Asian Chicken and Noodle Bowls

By MystiQ

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 1 cup sliced carrots
• 1 cup sliced onion
• 0.25 cup sliced mushrooms
• 2 Tablespoons cooking sherry
• 1 Tablespoon soy sauce
• 1 Tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 0.25 teaspoon pepper
• 6 cups homemade chicken broth
• 0.5 pounds snow peas
• 3 ounces soba noodles

Preparation

Step 1

In slow cooker, combine chicken, carrots, onion, mushrooms, sherry, soy sauce, vinegar, ginger, pepper, and chicken broth. Cook on high for 3 hours. Stir in snow peas and continue cooking 15-30 minutes until crisp tender. Meanwhile, cook noodles according to package instructions. Place noodles into bowls and ladle soup over top. Serve immediately.
Freezing Directions:
Cook ingredients in crock pot as directed, but after adding snow peas, remove soup from heat and cool. (The peas will finish cooking when you reheat the soup.) Cool soup completely. Portion into freezer bags, label, and freeze. Portion cooked noodles in a separate bag and freeze along with soup. TO SERVE: Thaw and reheat soup . Add thawed soba noodles. Season with extra soy sauce as desired.