Asian Chicken Noodles
Warm up with a big bowl of this fragrant and spicy Asian Chicken Noodle Soup. Just a sniff of this flavorful broth will chase away winter’s chill.
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Servings:
Calories: 291kcal
Ingredients
- 4 cups low sodium chicken broth
- 1 1/2 lbs. chicken breasts
- 3 small carrots (peeled and cut into matchsticks)
- 1/2 cup thinly sliced snow peas (plus more for serving)
- 1 sweet bell pepper (thinly sliced)
- 1 Tablespoon Sriracha
- 1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
- 1 1/2 teaspoons Thai red curry paste
- 2 inch piece peeled fresh ginger
- 8 ounces shiitake mushrooms (sliced)
- 3 ounces rice noodles
- Lime wedges
- Fresh chopped cilantro, mint, and green onions, for serving
Instructions
- Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
- Cook the rice noodles according to package directions.
- Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.
Notes
- These toppings are non-optional, because they’re really what makes this soup’s flavor so complex and satisfying. It starts with a good sprinkling of cilantro, mint and, green onions, which brings a wonderful freshness to the rich, savory broth. Then comes a squeeze of lime to temper the heat, and, if you’re daring, a few slices of jalapeno to really get those sinuses cleared!
Nutrition
Calories: 291kcal | Carbohydrates: 25g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 1001mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6145IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 2mg
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