Ginger-Chicken Noodle Soup (Crock Pot)

"This is pretty easy, tasty and healthy. Feel free to increase the spices...I usually do."
 
Download
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Lise S. photo by Lise S.
photo by Outta Here photo by Outta Here
photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen photo by CulinaryQueen
Ready In:
3hrs 20mins
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this using ramen noodles and did not use dry sherry. I followed the instructions as listed with wonderful results. I love the asian flavor in this soup. Thanks for shaing your lovely recipe. Made for the Crock Pot and Rice Cooker Game at Kittencalskitchen's forum.
     
  2. My DH told me, "This is really, really good"! (I didn't even ask - Trust me, coming from him, without asking that's "super high praise".) I make a really good chicken soup, but, I have to admit, this is different yet "Delish"! I used 4 skinless thighs, Dry Sherry, low sodium Tamari Sauce grated ginger, garlic powder, and a 1/2tsp chili garlic sauce to give it a bit of a kick & used med. wide noodles and fresh snap peas from my garden. Personally I will add more grated ginger in the future. Thank you for a great recipe that will be made over and over.
     
  3. I added celery, 2 tablespoons Frank's red hot because I love a little spice and at end for noodles I actually added some frozen cheese tortellini noodles. It was delicious!
     
  4. Into the 10 STAR book with this one! So easy and so much flavor for so few ingredients. Thanks for this keeper!
     
  5. This is good. I used about 4 carrots, 5c chicken stock, rice cooking wine (instead of sherry). The ginger flavor was a little strong for me, so I'll probably decrease it to 1/2 T or 2t.
     
Advertisement

Tweaks

  1. Great soup with the perfect amount of kick - so easy and quick too! I did use frozen peas in place of the pea pods and added just a touch of sesame oil as suggested. Thanks!
     

RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes