Ginger-Chicken Noodle Soup

Recipe Description

To cut back on the sodium use reduced sodium chicken broth, or make your own. Use low sodium soy sauce. If this does not cut it back enough and you are on a low sodium diet then you may need to skip using this recipe.
* From: Better Homes and Gardens
* Makes 6 Servings
* Prep: 20 Minutes
* Cook: 2 to 3 Hour (high-Heat Setting) + 5 Minutes


  • 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tbsp dry sherry (optional)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger|fresh ginger or ½ tsp ginger|ground ginger
  • ¼ tsp ground black pepper
  • 3 x 14-oz cans chicken broth
  • 1 cup water
  • 2 oz dried rice vermicelli noodles or medium noodles
  • 1 x 6-oz package frozen snap peas|pea pods, thawed and halved diagonally
  • soy sauce


  1. In a 3½- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper.
  2. Stir in chicken broth and the water.
  3. Cover and cook on high-heat setting for 2 to 3 hours.
  4. Stir in noodles and pea pods.
  5. Cover and cook for 5 to 8 minutes more or until noodles are tender.
  6. Serve with additional soy sauce.
This article uses material from the "Ginger-Chicken Noodle Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License