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Slow-Cooker Chicken and Ramen Noodle Soup
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Elevate ramen noodle soup mix with chicken, veggies, and water chestnuts for a satisfying Asian-inspired meal.
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
Instructions:
  • Arrange the chicken thighs, carrots, celery, bamboo shoots, water chestnuts, and seasoning packet in a 3 1/2 or 4-quart slow cooker. Then, pour the broth over the ingredients.
  • Cover and let simmer gently on the Low setting for 7 to 8 hours.
  • Shortly before serving, take out the chicken from the slow cooker and transfer it to a large plate. Use 2 forks to shred the chicken, then put it back in the slow cooker and mix thoroughly. Break the noodles from the soup mix into the slow cooker. Add the thawed sugar snap peas and stir. Cover and cook for 10 more minutes or until the noodles are tender.
  • Before serving, gently fold in the fragrant onions for a burst of flavor. To enhance the dish, sprinkle with a pinch of salt and pepper according to your palate's preference.

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