Slow Cooker Asian Chicken Noodle Soup is a twist on the classic. With a simple flavorful broth and a boatload of veggies and noodles!
Slow Cooker Asian Chicken Noodle Soup has all the flavors of what we love in a soup. It is full of flavor and full of veggies and noodles. A great way to clean out your fridge. Anything goes in this slow cooker soup. It’s a nice twist on the classic chicken noodle soup.
It doesn’t have to be cold for us to be eating soup in our house. We eat soup in the middle of a heat wave. That’s right we will be BBQ on the grill and have some soup along with our meal. Slow cooker or crock pot soups are great any time of year but perfect for the warmer weather months when you don’t want to heat up your house.
I love being able to throw everything in the slow cooker in the morning and just forget about it. You can even leave the noodles out if your watching your carbs.
Soup is the ultimate comfort food don’t you think? Soup when your hungry, soup when you’re sick, soup when your wanting a bowl of deliciousness!! We have to admit that french onion soup and lobster stew are our top two favorite soups. But there are so many soup we love and this Slow Cooker Asian Chicken Noodle Soup is one of them.
If you love asian flavors you will love this recipe. I love this recipe because you can use any vegetable you have on hand. The first time we made it I thought I had to have mushrooms and bok choy and the usual chinese veggies but they one time I wanted to make a soup and realized we didn’t have a lot of the ingredients in the house so we just improvised with what we had. Well the flavors were amazing in so many ways.
The flavor of the broth is what makes this soup so amazingly delicious. Bottom line if you love asian flavors, then you’ll adore this recipe!
- 6 cups low-sodium chicken stock
- 2 lbs chicken breast
- 1 tbsp fresh grated ginger
- 4 cloves garlic minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 yellow onion, chopped
- 1 large red bell pepper, sliced
- 10 mushrooms, sliced
- 6 oz. dried rice noodles
1. Add chicken stock, chicken breast garlic, ginger, sesame oil soy sauce, rice wine vinegar, carrot, , onions, red bell peppers and mushrooms to a slow cooker
2. Simmer on high for 4 hours.
3. Remove the chicken and shred with two forks. Return meat to slow cooker along with the dried noodles and cook on high for 10 minutes or until noodles are tender.
4. Garnish with cilantro and sliced scallions.