Using pre-cut vegetables makes the prep time go faster for the recipe. Put the ingredients in the slow cooker then set it and forget it until dinnertime.
Slow Cooker Thai Chicken Soup
Calories343 Per Serving
Protein40g Per Serving
Fiber4g Per Serving
Cost Per Serving$1.15
|Total Fat||6.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||4 g|
1 vegetable, 1 1/2 starch, 5 lean meat
2 pounds boneless, skinless chicken breasts, all visible fat discarded (aim for 2 1-pound chicken breasts)
1 pound button mushrooms, sliced
14.4 ounces frozen onion-and-pepper stir-fry mix
4 cups fat-free, low-sodium chicken broth
1/2 13.5-ounce can lite coconut milk
10 ounces frozen green peas
4 ounces dried medium Asian rice stick noodles, broken in halfOR
4 ounces vermicelli brown rice noodles, broken in half
1/2 cup fresh basil leaves, choppedOR
1/2 cup fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground preferred)
Asian hot sauce, such as Sriracha, to taste (optional)
Put the chicken in a 5- to 7-quart slow cooker. Spread the mushrooms and stir-fry mix over the chicken. Pour the broth and coconut milk over all. Cook, covered, on high heat for 4 hours or on low heat for 8 hours, or until the chicken is tender and no longer pink in the center.
Using tongs, transfer the chicken to a cutting board. Quickly stir in the peas, noodles (make sure the noodles are mostly submerged in the liquid), basil, lime juice, red pepper flakes, salt, and pepper. Re-cover the slow cooker. If using the low setting, change it to high. Cook, covered, for 20 minutes, or until the noodles have softened.
Meanwhile, carefully cut the chicken into bite-size pieces. When the soup has finished cooking, stir in the chicken. Ladle the soup into bowls. Serve with the hot sauce.
Cooking Tip: When using a slow cooker, make sure the ingredient that needs to be cooked the longest, such as meat, is placed on the bottom, which is closest to the heat source.