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.

  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 9
  • servings 6

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