Oriental Noodle Chicken Soup
This is a delicious chicken soup recipe with a destinctive oriental flavor.
What You Need:
1 lb chicken thighs, boneless and skinless
1 (16 oz) pkg. baby carrots cut in half
1 stalk celery, chopped
1 (8 oz) can bamboo shoots, sliced and drained
1 (8 oz) can water chestnuts, sliced and drained
1 (3 oz) pkg. oriental flavored noodle soup mix
1 (32 oz) can chicken broth
1 C frozen sugar snap peas, thawed
2 green onions, chopped
How to Make It:
Place the chicken thighs into the bottom of a crock pot.
Layer the carrots, celery, bamboo shoots and water chestnuts in that order.
Sprinkle the oriental seasoning packet from the noodle soup.
Pour in the broth but do not stir.
Cover and cook on low temperature for 7 to 8 hours.
Remove the chicken from the crock pot and carefully shred it with two forks.
Return the chicken to the crock pot and stir to combine.
Break the noodles from the soup mix into the mixture.
Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.
Sprinkle in the green onion just before serving.
Serving Size: 6
3/4 C of regular sweet peas can be used in place the sugar snap peas. Using chicken thighs is important when it comes to crock pot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup better than chicken breasts.
Sounds yummy!
Great ingredients and sounds oh so easy to put together.
I made this today it was delicious and so easy and afforable. But, had one problem with it. Once the noodles are put in, they soak up the chicken broth and we ended up with the ingredients, yummy but no soup. So I would suggest instead of one can of chicken broth we really need two. Otherwise it’s really good.
Sorry, I forgot to add that after cooking for 7 hrs. you do not have to take the chicken out and shred, it shreds by itself from the cooking. Without the bones, it falls apart. So once you put in all the ingredients, nothing else to do but enjoy it.