RCI-ND.004.0015.001
Ginger-Chicken Noodle Soup
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.
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- skinless1 lbboneless chicken thighs, cut into 1-inch pieces
- carrots2 mediumcoarsely shredded
- 2 tbsp
- 1 tbsp
- 1 tbsp
- grated fresh ginger or ½ tsp ground ginger1 tsp
- ¼ tsp
- x 14-oz cans chicken broth3 unit
- 1 cup
- dried rice vermicelli noodles or medium noodles2 oz
- x 6-oz package frozen pea pods1 unitthawed and halved diagonally
- 1 unit
Method
1
Combine the chicken broth and water in a large pot, then bring to a boil over high heat.
10 minutes
2
Add the boneless chicken thigh pieces, coarsely shredded carrots, grated fresh ginger, ground black pepper, soy sauce, rice vinegar, and dry sherry (if using) to the boiling broth.
3
Return the broth to a boil, then reduce heat to low and simmer for 20 minutes until the chicken is cooked through.
20 minutes
4
Add the dried rice vermicelli noodles to the pot and simmer for 4–5 minutes until the noodles are tender but still slightly firm.
5 minutes
5
Stir in the thawed and halved frozen pea pods, cooking for 1–2 minutes until heated through.
2 minutes
6
Taste the soup and adjust seasoning with additional soy sauce and pepper as needed, then serve hot in bowls.