There is nothing as comforting as chicken soup. This version brings out the flavors of Asia with soy sauce, lots of garlic and ginger and rice noodles. Set it up in your slow cooker and a piping hot bowl of soup awaits.
Slow Cooker Asian Chicken Noodle Soup
Servings
8 Servings
Ingredients
- 2 cups broth with chicken and mushrooms over ½ ounce noodles and bok choy
- 1 tablespoon toasted sesame oil
- 2 pounds chicken thighs skin removed
- 1 ounce dried mushrooms shiitake or oyster
- 5 cloves garlic minced
- 1-2 tablespoons grated fresh ginger use more if you really like ginger
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 chili pepper cut in half (optional)
- 8 cups chicken broth or half water
- Salt to taste
- 4 ounces thin brown rice noodles soaked
- 1 bunch bok choy sliced
- Garnish: mung bean sprouts shredded carrots, crispy garlic chips (buy these or fry thin slices in oil), toasted sesame seeds, chopped green onion
Instructions
- Preheat slow cooker to low.
- Coat bottom of slow cooker with sesame oil. Add chicken thighs, mushrooms, garlic, ginger, soy sauce, vinegar, chili if using and broth.
- Cover and cook on low for 7 hours or high for 2-3.
- Remove chicken thighs and remove meat from bones, shred.
- Set out bowls for serving. Fill each bowl with soaked noodles, bok choy and shredded chicken. Ladle over 2 cups broth. Garnish as desired and enjoy.
Nutrition
Nutrition Facts
Slow Cooker Asian Chicken Noodle Soup
Amount per Serving
Calories
404
% Daily Value*
Fat
20.2
g
31
%
Cholesterol
95
mg
32
%
Sodium
927
mg
40
%
Carbohydrates
33.2
g
11
%
Fiber
2.4
g
10
%
Protein
23.6
g
47
%
* Percent Daily Values are based on a 2000 calorie diet.
Can this be modified and used for shabbos lunch? How would that be done?
I don’t think I’d recommend it cooking that long. Maybe better for Friday night.