I love soup. I really don’t have soup for meals enough, but when I do, MmMmMmMm. I’m not a big fan of soup out of the can, and stovetop soups always seem to take too much effort to make (me = lazy). That’s why I love me some slow cooker soups!!! Actually I love my slow cooker in general.
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| Hamilton Beach you’re my hero!!! |
This Better Homes & Gardens soup recipe for Soy-Ginger Soup with Chicken was easy, quick, and delicious!! 2 hours from start to finish, and enough soup for a few work lunches and more!!
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| The soup ingredients – with a few substitutions |
Ingredients
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 cup coarsely shredded carrots
- 2 tablespoons dry sherry (optional) I omitted
- 1 tablespoon soy sauce (plus extra)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger I used ground
- 1/4 teaspoon pepper
- 3 14-ounce cans reduced sodium chicken broth
- 1 cup water
- 2 ounces dried somen noodles We used Thai rice noodles, all we could find!
- 1 6-ounce package frozen snow pea pods, thawed we subbed edamame
Directions
1. Combine chicken; carrots; if desired, sherry; the 1 tablespoon soy sauce; the vinegar; ginger; and pepper in a 3-1/2- to 6-quart slow cooker. Stir in chicken broth and water.
2. Cover; cook on high-heat setting for 2 to 3 hours.
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| Cooked for 2 hours – I was HUNGRY! |
Stir in noodles and pea pods. Cover and cook for 3 minutes more.
3. To serve, ladle soup into bowls and serve with additional soy sauce.
This soup is amazing. It’s filling, the broth is so flavorful, and the noodles (even though they weren’t the right ones) were cooked to perfection – not too al dente, and not mushy. Dave just tried some two days later, and declared it a success!!
The only changes I would make would be to try and use fresh ginger instead of ground ginger, and also I wouldn’t use chicken thighs going forward. I’d use chicken breasts. I don’t really see the point of using the thigh, unless you’re inclined towards dark meat. It’s a pain to have to cut the meat off the bones, and it would be so much easier to use partially thawed chicken breasts to chop into cubes! Also – baby carrots? Are super hard to shred. Go in for the whole hog and buy regular sized carrots.
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| ENJOY! |
{ 10 comments… read them below or add one }
Your slow cooker looks like a time machine! Maybe it can take me back so I can learn how to cook….
Yum! That looks SO good!!
Oh my word, your slow-cooker looks AMAZING! So high tech! I think I need an upgrade…!
That looks delish! I totally need to invest in a slow cooker, I'm not sure if my parents have one.
That looks so delicious! I definitely need a slow cooker. Not having one is making me miss out on soups like this one!
That does look delicious! I've never made soup in a slow cooker before
I'll have to give it a try going forward.
Your slow cooker is now the first thing on my next years Christmas list!
About that dark meat thing, It has more flavor for making soups, etc due to the fat, but it's also healthier for you as well. Pretty interesting read if you have a few minutes.
Here's a link in case you're curious.
http://www.diet-blog.com/07/dark_meat_vs_white_meat_whats_the_difference.php
I love soups, but the boy isn't a big fan of them so it doesn't happen to much. But his one criteria of eating a soup is that you can eat it with a fork. And it looks like there's enough stuff in there that it just might work!
um. yes. this looks delicious.
I love slow cookers, they are great! That soup looks amazing too.
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