Source: dLife

Classic chicken soup gets an Asian twist with snow peas, nappa cabbage and fresh ginger.

Servings

1 lb boneless skinless chicken breasts
28 oz fat free reduced sodium chicken broth
1 cup water
1 medium red bell peppers , cut into 3/4-inch pieces
0.33 cup fresh chopped green onion ( )
1 tbsp low sodium soy sauce
1 tsp ground ginger , grated
0.12 tsp hot red pepper flakes , crushed
6 oz frozen sugar snap pea pods , halved crosswise
2 cup napa cabbage , shredded
1 eggs

1 Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
2 Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
3 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4 If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
5 In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.