Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.
Slow-Cooker Chicken and Ramen Noodle Soup
- Prep Time 20 min
- Total 8 hr 20 min
- Servings 6
- Ingredients 9
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 frozen sugar snap peas, thawed
- 2 green onions, sliced
Instructions
-
Step1In 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.
-
Step2Cover; cook on Low setting for 7 to 8 hours.
-
Step3About 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.
-
Step4Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition
295
Calories
12g
Total Fat
27g
Protein
20g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 295
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 60mg
- 20%
- Sodium
- 1000mg
- 42%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 3g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 14%
- 14%
- Calcium
- 6%
- 6%
- Iron
- 18%
- 18%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;Carbohydrate Choice
1
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