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.