Ginger-Chicken Noodle Soup (Crock Pot) - cooking recipe

Ingredients

1 lb boneless skinless chicken breasts or 1 lb boneless skinless 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 tablespoon fresh ginger, peeled and grated
1/4 teaspoon ground black pepper
crushed red pepper flakes, to taste (optional)
3 (14 ounce) cans chicken broth
1 cup water
2 ounces dried vermicelli or 2 ounces other medium noodles
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
soy sauce, to serve

Preparation

In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.