RCI-MT.006.0301.001

Ginger-Chicken Noodle Soup

Name: Ginger-Chicken Noodle Soup
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 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 fresh ginger or ½ tsp ground ginger; ¼ tsp ground black pepper; 3 unit x 14-oz cans chicken broth; 1 cup water; 2 oz dried rice vermicelli noodles or medium noodles; 1 unit x 6-oz package frozen pea pods (thawed and halved diagonally); 1 unit soy sauce

To cut back on the sodium use reduced sodium chicken broth, or make your own. Use low sodium soy sau

Prep20 min

Cook185 min

Total205 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Ginger-Chicken Noodle Soup

Ingredients

Method

What Makes This Variant Distinct