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Slow-Cooker Chicken and Ramen Noodle Soup

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Slow-Cooker Chicken and Ramen Noodle Soup
  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 6
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Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

Ingredients

1 1/4
lb. (about 6) boneless skinless chicken thighs
1
(16-oz.) pkg. fresh baby carrots, cut in half lengthwise
1
medium stalk celery, chopped (about 1/2 cup)
1
(8-oz.) can sliced bamboo shoots, drained
1
(8-oz.) can sliced water chestnuts, drained
1
(3-oz.) pkg. oriental-flavor ramen noodle soup mix
1
(32-oz.) container chicken broth
1
cup frozen sugar snap peas, thawed
2
green onions, sliced

Directions

  • 1 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. Pour broth over top.
  • 2 Cover; cook on Low setting for 7 to 8 hours.
  • 3 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.
  • 4 Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
295
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
3g
15%
)
Cholesterol
60mg
20%
Sodium
1000mg
42%
Total Carbohydrate
20g
7%
(
Dietary Fiber
3g
12%
,
Sugars
3g
)
Protein
27g
Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
6%
6%
Iron
18%
18%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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