Slow Cooker Ginger Chicken Noodle Soup

I have taken forever in getting these posted. I can blame it on the holidays, the 6 week stretch of no sleep, the near impossibility of getting uninterrupted time or all three. For some reason, in my foggy head this post was daunting because I was stuck on thinking I had to post all the recipes at once in one post complete with awesome photos. Then it just now occurred to me after a friend emailed me asking where the recipes were, why don't I just post one every day for a week and if I don't have a photo it's not the end of the world. I told you my head has been a bit foggy and I tend to have unrealistic expectations of myself - working on that one. So here is the first one and I'll post one everyday this week with the winning one on Friday.

We all really enjoyed this soup. This came from a sweet friend that has four adorable little ones so she knows all about maximizing her time and getting something tasty and healthy on the table quickly. I am posting it exactly how she sent it to me with all her notes.

Slow Cooker Ginger Chicken Noodle Soup

1 pound chicken, thighs skinless, boneless, cut into 1-inch pieces (I have used chicken breasts when I don't have thighs or shredded meat off a whole roasted chicken)

1 tablespoon oil (i use coconut oil)
2 medium carrot(s), cut into thin bite-size sticks

1 leek chopped (optional)
1 box or 3 cans broth (last time I used a little more - depending on how thick you want the soup or how many veggies & noodles you add)
1 cup water
4 tablespoons rice vinegar

1 tablespoon soy sauce (I use braggs aminos)
2 1/2 teaspoons fresh grated ginger
1/4 teaspoon ground black pepper

rice noodles, dried

pea pods, frozen (I used fresh), thawed and halved diagonally - 

bean sprouts (optional)

In a large skillet, cook chicken, half at a time, until browned. Remove with slotted spoon to a 3 1/2 to 4 quart slow cooker (skip this step if you are adding already grilled or roasted chicken) Add carrots, broth, water, vinegar, 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. 

If using low-heat setting, turn cooker to high-heat setting. Stir in noodles & pea pods (& other veggies like bean sprouts)

Cover and cook for 10 to 15 minutes more or until noodles are tender. 

I like to pour it in a bowl and serve with additional soy sauce/liquid aminos if desired.  I like to eat it with fresh sourdough bread & butter.  YUM! :)