Chicken “Pho” Noodle Soup

Enjoy this slow-cooked chicken and rice noodles soup that’s topped with bean sprouts – a flavorful Asian dinner!

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Servings 6

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ingredients 12
Prep Time 10 min
Total Time 3 hr 25 min

Ingredients

6: cups Thai coconut curry chicken broth (from two 32-oz cartons)

2: cups shredded cooked chicken

1: tablespoon soy sauce

: 1/2 teaspoon freshly ground pepper

4: cloves garlic, thinly sliced

1: piece (3 inch) gingerroot, peeled

1: package (6 oz) rice vermicelli noodles

3: tablespoons sliced green onions with tops

1: can (14 to 16 oz) bean sprouts, drained, rinsed

2: jalapeño chiles, thinly sliced

: 1/2 cup fresh cilantro leaves

6: lime wedges

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Directions

1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
2 Cover; cook on Low heat setting 3 hours.
3 Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilantro. Serve with lime wedges.