Chinese Chicken and Ramen Soup (Crock Pot)

By vail28

Ingredients

• 2 onions, minced
• 6 garlic cloves, minced
• 2 tablespoons minced or grated fresh ginger, divided
• 1 tablespoon tomato paste
• 1 tablespoon vegetable oil
• 1/8 teaspoon red pepper flakes
• 8 cups low-sodium chicken broth
• 2 carrots, peeled and sliced 1/4-inch thick
• 3 tablespoons soy sauce, plus extra for serving
• 2 tablespoons sugar
• 2 star anise pods
• 2 bay leaves
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed
• Salt and pepper
• 2 (3-ounce) package ramen noodles, flavor packets discarded
• 1/2 medium head napa cabbage, shredded
• 2 scallions, sliced thin

Details

Servings 8
Adapted from blogs.newsobserver.com

Preparation

Step 1

MICROWAVE onions, garlic, 1 tablespoon ginger, tomato paste, oil, and red pepper flakes in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to a slow cooker.

STIR broth, carrots, soy sauce, sugar, star anise and bay leaves into slow cooker. Season chickena with salt and pepper and nestle in the slow cooker. Cover and cook until the chicken is tender, 4 to 6 hours on low.

TRANSFER chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from the surface using a large spoon. Discard star anise and bay leaves.

STIR in ramen and cabbage, cover and cook on high until noodles are tender, 3 to 8 minutes. Stir in shredded chicken and remaining tablespoon ginger and let sit until heated through, about 5 minutes. Stir in scallions, season with salt and pepper to taste and serve with additional soy sauce.