We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Slow-Cooker Chicken and Ramen Noodle Soup

(8)
  3 reviews
  • 20 min prep time
  • 8 hr 20 min total time
  • 9 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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 Green Giant Select™ Frozen Sugar Snap Peas, thawed
2
green onions, sliced

Steps

  • 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.
  • 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
3%
Protein
27g
27%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved