Slow-Cooker Chicken and Ramen Noodle Soup

(8)
3 reviews.
  • 20 min prep time
  • 8 hr 20 min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover; cook on Low setting for 7 to 8 hours.
  3. 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. 4 Just before serving, stir in onions. If desired, add salt and pepper to taste.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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