Name: Ginger Chicken Noodle Soup
Prep time: 15 min
Cook time: 3 min
Total time: 3 min
Ingredients: 1 pound boneless skinless chicken breasts, cubed; 2 medium carrots, shredded; 3 tablespoons sherry or reduced-sodium chicken broth; 2 tablespoons rice vinegar; 1 tablespoon reduced-sodium soy sauce; 2 to 3 teaspoons minced fresh gingerroot; 1/4 teaspoon pepper; 6 cups reduced-sodium chicken broth; 1 cup water; 2 cups fresh snow peas, halved; 2 ounces uncooked angel hair pasta, broken into thirds

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! —Brandy Stansbury, Edna, Texas

Ginger Chicken Noodle Soup

chicken breasts, cubed

carrots,

sherry chicken broth

rice vinegar

soy sauce

gingerroot

pepper

chicken broth

water

snow peas, halved

angel

16g protein.  <B><b>Diabetic Exchanges</b>: </B>2 lean meat

The recipe sounds good, but there isn't any flavor to the soup at all.

I LOVE this soup.  All my favorite things are in it...and I love fresh ginger in everything.  It's fresh, clean and refreshing!!!!

I followed the recipe exactly but cut it in half and did not use it in a slow cooker. The only caveat is that I used regular chicken broth at 4 cups instead of three but made sure that I put the water in because I didn't want it to be too salty. I used rotisserie chicken so I didn't have to wait.oh one more thing you can use sushi ginger instead of fresh ginger just in case you don't have fresh ginger which I didn't have. and I also added in the bowl as a topping some sprouts for crunch. P.s.while serving in the military I lived in Japan for 3 years so I can tell you without contest this recipe embodies Japanese soup. So much in fact that it's going to be a regular in my house on a weekly basis now I've been looking for something like this for some time since I left Japan.

This soup was really delicious! It was nice to find something alittle different as far as chicken noodle soup for a change. I followed the recipe except I added a couple more carrots, used rotisserie chicken and made it on the stove top. Tastes alot like a Pho Noodle Bowl. Thanks for sharing.

I hate to be the voice of dissent, but I found this to be completely flavorless.

My husband and I thoroughly enjoyed this gingery chicken soup! I substituted frozen peas for the snow peas and alphabet pasta for the angel hair because that's what I had on hand. I also did not add the water because we like a thicker soup. We thought it was delicious and I look forward to making it again!

I followed the recipe exactly but cut it in half and did not use it in a slow cooker. The only caveat is that I used regular chicken broth at 4 cups instead of three but made sure that I put the water in because I didn't want it to be too salty. I used rotisserie chicken so I didn't have to wait.oh one more thing you can use sushi ginger instead of fresh ginger just in case you don't have fresh ginger which I didn't have. and I also added in the bowl as a topping some sprouts for crunch.

I have to agree with slmacbeth, there was nothing wrong with this soup but definitely lacks in flavor

Ginger Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 45 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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