Ginger-Chicken Noodle Soup

By cprzybyl

Nutritional Info (Per serving):
Calories: 221, Saturated Fat: 1g, Sodium: 805mg, Dietary Fiber: 2g, Total Fat: 6g, Carbs: 16g, Cholesterol: 72mg, Protein: 23g
Exchanges: Starch: 1, Lean Meat: 3, Fat: 1
Carb Choices: 1

Ingredients

• 1 pounds chicken, thighs, skinless, boneless, cut into 1-inch pieces 1 tablespoon oil, cooking 2 medium carrot(s), cut into thin bite-size sticks 3 can(s) broth, reduced-sodium chicken, 14 ounces each

Details

Servings 5
Adapted from everydayhealth.com

Preparation

Step 1

Recipe Tip:
Slow-Cooker Version: In a large skillet, cook chicken, half at a time, in hot oil just until browned. Remove with slotted spoon to a 3 1/2- to 4-quart slow cooker. Add carrot, broth, water, vinegar, soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in noodles and pea pods. Cover and cook for 10 to 15 minutes more or until noodles are tender. Serve as above.
Preparation
1. In a Dutch oven, cook chicken, half at a time, in hot oil just until browned. Drain fat. Return all chicken to Dutch oven. Add carrots, broth, water, vinegar, soy sauce, ginger and pepper. Bring to boiling; reduce heat and simmer, covered, 20 minutes.
2. Return to boil. Add noodles. Simmer, uncovered, 8 to 10 minutes or until noodles are tender, adding pea pods the last 1 to 2 minutes. If desired serve with additional soy sauce.