Slow Cooker Thai Chicken Noodle Soup

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2 chicken breasts

3 cloves garlic, finely chopped

1" piece fresh ginger, grated

6 cups organic, low sodium chicken broth

1 can coconut milk

4 ounces brown rice noodles

1 cup bean sprouts

1/2 jalapeno, finely sliced

1 red bell pepper, seeded and sliced

juice of 2 fresh limes

1/4 cup cilantro


1. In a 4-quart slow cooker, cover chicken with garlic and ginger. Add chicken broth. Cover and cook on high for 4-6 hours, until the chicken is very tender.

2. Remove chicken from the slow cooker 1 hour before serving. Shred with a fork, then return chicken to crockpot. Stir in the coconut milk and then add the noodles. Cook for 30-40 minutes, until the noodles are soft. Add bean sprouts and cook 20 minutes more.

3. Serve topped with bell pepper, jalapeno slices, a squeeze of fresh lime juice, and cilantro.

Bon Appetit!

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