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
1/4 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

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.