Ginger-Chicken Noodle Soup (Crock Pot)

• boneless skinless chicken breasts or thighs, cut into 1-inch pieces↗1 lb
• medium carrots, coarsely shredded↗2

  coarsely shredded

• dry sherry (optional)↗2 tablespoons

  optional

• soy sauce↗1 tablespoon
• rice vinegar↗1 tablespoon
• fresh ginger, peeled and grated↗1 tablespoon
• ground black pepper↗1⁄4 teaspoon
• crushed red pepper flakes, to taste (optional)↗

  optional

• chicken broth↗3 cans

  14 ounce

• water↗1 cup
• dried vermicelli or other medium noodles↗2 ounces

  2 ounces

• frozen or fresh pea pods↗1 package

  6 ounce

• soy sauce↗

  to serve

Step-by-step instructions

1. 1

   In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.

2. 2

   Cover and cook on high-heat for 2-3 hours.

3. 3

   Uncover and stir in noodles and pea pods.

4. 4

   Cover and cook for 5-8 minutes more or until noodles are tender.

5. 5

   Serve with additional soy sauce.

6. 6

   Also good with sesame and chili oils.