SOY-GINGER SOUP WITH CHICKEN

Nonstick cooking spray

1 lb skinless, boneless chicken thighs, cut into 1-inch pieces 

1 cup coarsely shredded carrots

2 tbsp dry sherry, optional

1 tbsprice vinegar

1 tbsp soy sauce

1 tbsp grated fresh ginger or 1 1/2 tsp ground ginger

1/4 tsp black pepper

3 cans (14.5-oz each) reduced sodium chicken broth

1 cup water

2-oz dried somen (thin, white noodles), broken in half

1 pkg (6-oz) frozen snow pea pods

Coat a large skillet with cooking spray, heat over medium-high heat. Add chicken and cook until browned. Drain off any fat. 

In a 3 1/2-4-quart slow cooker combine the chicken with the carrots, sherry, vinegar, soy sauce, ginger and pepper. Add broth and water. Cover and cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in noodles and frozen pea pods. Cover and cook for 3 to4 minutes more. 

Serve with additional soy sauce, if desired.

Yield: 6 servings

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