Slow Cooker Chicken and Ramen Noodle Soup

Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

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Servings 6

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( 8 ) Ratings

8 Ratings

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ingredients 9
Prep Time 20 min
Total Time 8 hr 20 min

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 Green Giant Select® Frozen Sugar Snap Peas, thawed

2: green onions, sliced

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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.