This is one of my favorite soup recipes to serve in the winter time because it’s easy and comforting, and it fills the entire house with a wonderful aroma. My whole family loves it!
—BRANDY STANSBURY EDNA, TX
PREP: 15 MIN. • COOK: 3 1/2 HOURS • MAKES: 8 SERVINGS
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 3-4 hours or until chicken is tender.
2. Stir in snow peas and pasta. Cook, covered, on low 30 minutes longer or until snow peas and pasta are tender.
Per 1 1/4 cups: 126 cal., 2g fat (0 sat. fat), 31mg chol., 543mg sod., 11g carb. (3g sugars, 2g fiber), 16g pro.
Diabetic Exchanges: 2 lean meat, 1 starch.