|Asian Chicken Noodle Soup: Slow Cooker...perfect for a frosty fall day.|
1 T. minced garlic
1 T. grated bottled ginger
1 T. vegetable oil
2 stalks of fresh lemongrass, peeled
2 cups of water
1 container of chicken broth (28 oz)
1 lb chicken - boneless, skinless breasts, cut into bite sized pieces
2-6 oz. pkgs Asian Chow Mein stir fry noodles
1/4 cup cilantro, chopped
3-4 green onions, chopped
1 T. lime juice
2 green onions, thinly sliced
1 red chile pepper, finely chopped
salt to taste
1. Place chicken in bottom of the slow cooker.
2. Add green onion, garlic, lemon grass, ginger, lime juice, chicken broth and water to the the slow cooker. Turn to High and cook until chicken is done (165 degree internal temp - about 3-4 hours). Shred chicken and return shredded chicken to slow cooker.
3. Remove lemon grass from slow cooker and discard.
4. Break up Asian noodles, add noodles to slow cooker. Stir noodles to break them up and cook until tender. Serve when noodles are done.
Garnish with fresh chopped cilantro, if desired.
source -Chef John of mymagazine
other recipes you might like...
Follow The Shady Porch
If you prefer, you may want to subscribe via Email: