Asian-Inspired Slow Cooker Chicken Noodle Soup

Slow Cooker Asian Chicken Noodle Soup
Courtney Rowland
  • Yield: 5 servings
  • Prep: 20 minutes
  • Cook: 4-8 hours


4cups low sodium chicken broth
1 1/2pounds chicken breasts
3small carrots, peeled and cut into matchsticks
1/2cup thinly sliced snow peas, plus more for serving
1 sweet bell pepper, thinly sliced
1tablespoon Sriracha
1tablespoon low sodium soy sauce
1 1/2teaspoons Thai red curry paste
2 inch piece peeled fresh ginger
8ounces shiitake mushrooms, sliced
3ounces rice noodles
Lime wedges
Fresh chopped cilantro, mint, and green onions, for serving


  1. Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before serving add the mushrooms to the pot and continue to cook.
  2. Cook the rice noodles according to package directions.
  3. Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.

This recipe from Honest Cooking was posted with permission and originally appeared as Slow Cooker Asian Chicken Noodle Soup on