Slow-Cooker Chicken and Ramen Noodle Soup

Slow-Cooker Chicken and Ramen Noodle Soup

Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

6

(1

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 Green Giant Select® Frozen Sugar Snap Peas, thawed
2
green onions, sliced
  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.
  2. Cover; cook on Low setting for 7 to 8 hours.
  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.
  4. Just before serving, stir in onions. If desired, add salt and pepper to taste.
Makes 6 (1 1/2-­cup) servings

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 295
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 60mg;
  • Sodium 1000mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.