from Diabetic Weekly

Ginger-Chicken Noodle Soup

 

  • Makes: 6 servings
  • Carb Grams Per Serving: 13

Ingredients

  • 1 pound skinless, boneless 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 grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 14 – ounce can chicken broth
  • 1 cup water
  • 2 ounces dried rice vermicelli noodles or medium noodles
  • 1 6 – ounce package frozen pea pods, thawed and halved diagonally
  • Soy sauce

Directions

  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. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
  2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 174 cal., 3 g total fat (1 g sat. fat), 44 mg chol., 1050 mg sodium, 13 g carb. (1 g fiber), 21 g pro.

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