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Published November 6, 2013. This post may contain affiliate links. Please read my disclosure policy.
I am on a slow cooker kick lately and if you want to know why, READ HERE. The best part about making this Slow Cooker Asian Chicken Noodle Soup is that most of the ingredients just happened to be on sale at the grocery store. I mean even the little cans of baby corn were on sale LOL. This Slow Cooker Asian Chicken Noodle Soup is such a nice change of pace then the other traditional chicken soups or beef stews, etc. it really packs a punch of flavor. It’s very comforting to eat and so easy to make. The trick is to make sure and keep the noodles separate. Make this soup the next cold day, it won’t disappoint!
Slow Cooker Asian Chicken Noodle Soup
- 3 browned and cooked seasoned chicken breasts
- 3 tablespoons of hoison sauce
- 3 tablespoons of oyster sauce
- 1/4 cup of soy sauce
- 1 tablespoon of fish sauce
- juice of 2 lemons
- 2 tablespoons of finely chopped fresh ginger
- 4 finely minced cloves of garlic
- 64 ounces of chicken stock
- 2 cups of sliced Napa cabbage
- 2 sliced red bell peppers
- 2 cups of mixed mushrooms, maitake, oyster, trumpet royale
- 2 cans of sliced baby corn, strained and rinsed
- 2 sliced carrots
- 1 small diced yellow onion
- cilantro for garnish
- cooked rice noodles
- Kosher salt and fresh cracked pepper to taste
- Place all ingredients except cilantro, noodles, salt, and pepper in a slow cooker lined with a slow cooker liner and cook on low heat for 6 hours.
- Adjust the seasonings with salt and pepper. Before serving add in single-serving to each bowl served cilantro and noodles.