Ginger-Chicken Noodle Soup

• 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 teaspoon fresh ginger, grated
• 14 teaspoon ground black pepper
• 3 (14 ounce) cans chicken broth
• 1 cup water
• 2 ounces rice vermicelli
• 1 (6 ounce) package frozen pea pods, thawed and halved diagonally
• additional soy sauce, to serve

1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper.
2. Stir in chicken broth and the water.
3. Cover and cook on high-heat setting for 2 to 3 hours.
4. Stir in noodles and pea pods.
5. Cover and cook for 5 to 8 minutes more or until noodles are tender.
6. Serve with additional soy sauce.
7. Makes 6 servings.

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

Taken from www.food.com/recipe/ginger-chicken-noodle-soup-396756 (may not work)