This is one of my favorite soup recipes to serve in the wintertime because it’s super easy to make and fills the whole house with a wonderful aroma. My entire family loves it!
—BRANDY STANSBURY EDNA, TX
PREP: 15 MIN. • COOK: 3 1/2 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
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
1. In a 5-qt. slow cooker, combine the first seven ingredients; stir in broth and water. Cook, covered, on low for 3-4 hours or until the chicken is tender.
2. Stir in snow peas and pasta. Cook, covered, on low for 30 minutes longer or until snow peas and pasta are tender.