Heart Healthy
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.
Print Recipe
Slow Cooker Thai Chicken Soup
-
Prep Time:
15
-
Cook Time:
260
-
Servings:
6
-
Serving Size :
1 1/2 to 2 cups
Ingredients
-
2 pounds chicken breasts -
pound button mushrooms -
14.4 ounces onion and pepper stir-fry mix -
4 cups chicken stock -
1/2 coconut milk -
10 ounces green peas -
4 ounces raw rice vermicelli noodles OR -
ounces rice noodles -
1/2 cup basil leaves OR -
cup cilantro leaves -
2 Tbsp. lime juice -
1/4 teaspoon crushed red pepper flakes -
1/4 teaspoon salt -
1/4 teaspoon pepper -
Asian hot sauce
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 343 | |
|---|---|---|
| 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 | |
| Cholesterol | 97 mg | |
| Sodium | 382 mg | |
| Total Carbohydrate | 30 g | |
| Dietary Fiber | 4 g | |
| Sugars | 8 g | |
| Protein | 40 g | |
Dietary Exchanges
1 1/2 starch, 5 lean meat, 1 vegetable
-
Prep Time:
15
-
Cook Time:
260
-
Servings:
6
-
Serving Size :
1 1/2 to 2 cups
Ingredients
-
2 pounds chicken breasts -
pound button mushrooms -
14.4 ounces onion and pepper stir-fry mix -
4 cups chicken stock -
1/2 coconut milk -
10 ounces green peas -
4 ounces raw rice vermicelli noodles OR -
ounces rice noodles -
1/2 cup basil leaves OR -
cup cilantro leaves -
2 Tbsp. lime juice -
1/4 teaspoon crushed red pepper flakes -
1/4 teaspoon salt -
1/4 teaspoon pepper -
Asian hot sauce
Directions
Tip: Click on step to mark as complete.
-
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.