Healthified Ginger Chicken Noodle Soup

 

1

pound skinless, boneless chicken breast halves, cut into 1-inch pieces

1

teaspoon canola oil

3

medium carrots, sliced

5 1/4

cups Progresso® reduced-sodium chicken broth

1

cup water

2

tablespoons rice vinegar

1

tablespoon reduced-sodium soy sauce

2

to 3 teaspoons grated fresh ginger or 1/2 to 3/4 teaspoon ground ginger

1/4

teaspoon black pepper

2

ounces soba (buckwheat noodles), coarsely broken

1

package (9 oz) Green Giant® Simply Steam® frozen Sugar Snap Peas

Reduced-sodium soy sauce (optional)

• 1 In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
• 2 Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
• 3 Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
• 4 Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
• 5 If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.