Slow-Cooker Chicken and Ramen Noodle Soup

Name: Slow-Cooker Chicken and Ramen Noodle Soup
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 454 grams pkg. fresh baby carrots, cut in half lengthwise; 227 grams sliced bamboo shoots, drained; 85 grams pkg. oriental-flavor ramen noodle soup mix; 227 grams sliced water chestnuts, drained; 118 milliliters medium stalk celery, chopped (about; 907 grams chicken broth; 2 green onions, sliced; 567 grams (about 6) boneless skinless chicken thighs; 237 milliliters frozen sugar snap peas, thawed

The recipe Slow-Cooker Chicken and Ramen Noodle Soup is ready in approximately 8 hours and 20 minutes and is definitely an excellent dairy free option for lovers of Japanese food. For $2.34 per serving, you get a main course that serves 6. One portion of this dish contains about 22g of protein, 5g of fat, and a total of 224 calories. A mixture of sugar snap peas, bamboo shoots, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn.

Instructions

In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix.

Ingredients you will need

Seasoning Mix

Water Chestnuts

Chicken Thighs

Bamboo Shoots

Soup Mix

Carrot

Celery

Equipment you will use

Slow Cooker

Pour broth over top.

Ingredients you will need

Broth

Cover; cook on Low setting for 7 to 8 hours.

About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.

Ingredients you will need

Sugar Snap Peas