Ginger Chicken Noodle Soup
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
- ¼ teaspoon ground black pepper
- 3 (14 ounce) cans 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
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