There’s nothing more comforting than a bowl of chicken noodle soup! In this recipe, we take those classic flavors, cook them long and slow in a coconut milk broth (yum!), and top it with bright, fresh veggies for a Thai twist on a quintessential American classic.
The best part? You can put this in the crock pot and not think about it until an hour before you want to eat. It’s rich and flavorful, and topped with great fresh veggies for a healthy meal everyone will love!
- 2 chicken breasts
- 3 cloves garlic, minced
- 1″ fresh ginger, grated
- 6 cups organic, low sodium chicken broth
- 1 can coconut milk
- 4 ounces brown rice noodles
- 1 cup bean sprouts
- 1/2 jalapeno, finely sliced
- 1 red bell pepper, seeded and julienned
- 2 limes, juiced
- 1/4 cup fresh cilantro
- Place chicken in slow cooker and cover with garlic and ginger.
- Add chicken broth.
- Cover and cook on high for 4-6 hours, until the chicken is very tender.
- Remove chicken from the slow cooker 1 hour before serving. Shred with a fork, then return chicken to slow cooker.
- Stir in the coconut milk, then add the noodles. Cook for 30-40 minutes, until the noodles are soft.
- Add bean sprouts and cook 20 minutes more.
- Spoon into bowl and top with bell pepper, jalapeno, a squeeze of fresh lime juice and cilantro.
Yield: 6 servings (1.5 cups per serving)
Per serving: Calories 239, Total Fat 11g, Sodium 175mg, Protein 19g, Carb 26g, Sugars 2g, Dietary Fiber 2g