Ginger-Chicken Noodle Soup (Crock Pot)

• 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

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

chicken breasts, carrots, sherry, soy sauce, rice vinegar, fresh ginger, ground black pepper, red pepper, chicken broth, water, vermicelli, pods, soy sauce

Taken from www.food.com/recipe/ginger-chicken-noodle-soup-crock-pot-205646 (may not work)