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Slow-Cooker Chicken and Ramen Noodle Soup

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By Betty Crocker Kitchens
Updated May 5, 2010
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Cover; cook on Low setting for 7 to 8 hours.
  • Step 
    3
    About 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.
  • Step 
    4
    Just 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
*Percent Daily Values are based on a 2,000 calorie diet.
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