Slow Cooker Asian Chicken Noodle Soup

By vealam

Ingredients

• 4 cups low sodium chicken broth
• 1 1/2 lbs. chicken breasts
• 3 small carrots, peeled and cut into matchsticks
• 1/2 cup thinly sliced snow peas, plus more for serving
• 1 sweet bell pepper, thinly sliced
• 1 Tablespoon Sriracha
• 1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
• 1 1/2 teaspoons Thai red curry paste
• 2 inch piece peeled fresh ginger
• 8 ounces shiitake mushrooms, sliced
• 3 ounces rice noodles
• Lime wedges
• Fresh chopped cilantro, mint, and green onions, for serving

Details

Servings 5
Preparation time 20mins
Cooking time 260mins
Adapted from neighborfoodblog.com

Preparation

Step 1

Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
Cook the rice noodles according to package directions.
Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.