Ginger-Chicken Noodle Soup

ginger-Chicken Noodle Soup - 13g Carbs, 1g Fiber

{to Cut Back on The Sodium Use Reduced Sodium Chicen Broth...Or Make Your Own. Use Low Sodium soy sauce. if This Does NotCut it Back Enough And You Are on a Low Sodium Diet ThenYou May Need to Skip Using This Recipe. Take Care, Gloria}

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 fresh ginger or 1/2 Tsp ground ginger
 * 1/4 Tsp Ground black pepper
 * 3 14-Oz Cans chicken broth
 * 1 Cup water
 * 2 oz Dried rice vermicelli Noodles or Medium Noodles
 * 1 6-Oz Package Frozen Pea Pods, Thawed And Halved DiagonallySoy Sauce


 * 1. in a 3-1/2- to 6-Quart Crockery Cooker, Combine Chicken,carrots, sherry (if Desired), The 1 Tablespoon soy sauce, TheVinegar, ginger, And pepper. Stir in chicken broth And TheWater. Cover And Cook on High-Heat Setting For 2 to 3 Hours.


 * 2. Stir in Noodles And Pea Pods. Cover And Cook For 5 to
 * 8 Minutes More or Until Noodles Are Tender. Serve WithAdditional soy sauce.

Makes 6 Servings

Nutrition Per Serving:
 * 174 Calories, 3g Total Fat, 1g Saturated Fat, 44mg Cholesterol,
 * 1050 Sodium, 13g Carbs, 1g Fiber, 21g Protein

contributed by :

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]