Asian Inspired Chicken Noodle Soup
1 pound boneless and skinless chicken, cut into 1-inch pieces
1 cup water
2 medium carrots, peeled and cut into bite-size sticks
3 cans (14 ounces each) chicken broth
2 tablespoons vinegar, rice
2 1/2 teaspoons ginger, fresh
2 ounces rice noodles
6 ounces frozen pea pods, thawed
1 tablespoon soy sauce
In a skillet, cook chicken in hot oil just until browned. Add cooked chicken, carrots, broth, water, vinegar, soy sauce and ginger into a slow-cooker (crock-pot). Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods and season to taste with salt and pepper. Cover and cook for 10 to 15 minutes more or until noodles are tender.
For easy transport to a sick neighbor or friend, ladle this super soup into a large mason jar and put the lid on tight. For added flair, slip a square of red gingham cloth under the lid's rim and tie a copy of the recipe on with raffia. Who knows, maybe a jar of Chicken Noodle Soup for the Sick Soul may land on your doorstep one day!
Thanks for all the well wishes and be sure to stay tuned, dahlin's!