This Slow Cooker Asian Chicken Noodle Soup is what comfort food dreams are made of. An easy weeknight dinner with fall-apart shredded chicken, thick noodles, and fresh veggies. This Crock Pot soup is perfect for the cooler evenings!
We are well into fall and coming up to winter! I haven’t got the heart to start playing Christmas music yet, but my heart and head are already dreaming of lazy days at home on the weekends, sipping on warm soups, and reading a book by the fire! Seriously, how good are fall and winter?!
I am a homebody at heart when it comes to winter. Like literally, I like to hibernate for the majority of the cold weather months. I am all about that hermit life and no hermit life is complete without a big ol’ bowl of warm Crock Pot soup!
What’s your favorite cool weather comfort food?
Soups! The original comfort food! You really can’t go wrong with a delicious bowl of soup. Soup when you’re hungry, soup when you’re sick, soup when you’re sad, soup when you’re happy. You get my point…soup is life!
This is not your ordinary chicken noodle soup!
I’m not sure I can pinpoint a particular soup that I love the most, but I cannot turn down a steaming bowl of chicken noodle soup! When I was a kid and used to get sick, chicken noodle soup was always the cure.
Now that I’m older, I still love chicken soup, but I’ve found something even better – this Slow Cooker Asian Chicken Noodle Soup!
Imagine a steaming bowl of chicken broth, add in some thick egg noodles, slow-cooked shredded chicken, some soy sauce, and rice vinegar for flavor, plenty of ginger, and fresh vegetables. You drooling yet? If you love Asian flavors, then you’ll adore this recipe!
Asian Chicken Noodle Soup: An easy weeknight meal!
The basis for this recipe is chicken broth, so it’s important that you buy good quality chicken stock. When it’s the main flavor, you don’t want to cheap out! I prefer low-sodium broth, as you’ll get a bit of saltiness from the soy sauce. I added in rice wine vinegar, soy sauce, fresh ginger, sesame oil, and garlic for added flavor.
In terms of the vegetables, these are totally customizable. I love using mushrooms and carrots, then I add in a head of pak choy (or baby bok choy) at the end for some greens.
Cook on high for four hours or low for eight hours to really tenderize the chicken. The chicken should be easy to shred with two forks at the end of the cooking time.
I love thick egg noodles, but once again this is customizable depending on taste and availability. I found my thick egg noodles at our local Asian supermarket, but you could also use plain ramen noodles, rice noodles, soba noodles, yakisoba noodles, or any other Asian-style noodle. The fresh egg noodles I prefer do not need long to cook. If you’re using a dry rice noodle for example, you may need to add them in a little earlier to compensate for a slower cooking time.
Ready for a bowl of this delicious comfort food?
To bring it all together, you shred the chicken in the slow cooker, then add everything to a big bowl, ensuring an adequate ratio of noodle to chicken to broth. Garnish with some green onions and cilantro and enjoy!
This dish is so, so comforting and really warms the heart as a good soup should do! It’s easy to make, requires minimal effort, and is great to feed a family of four to six. If you’re looking to jazz up your regular chicken noodle soup, give this Asian style soup a go!
- 6 cups of good-quality, low-sodium chicken broth
- 3 garlic cloves, crushed
- 1 tbsp fresh grated ginger
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 2 lb chicken breast (about two chicken breast fillets)
- 1 carrot, cut into matchsticks
- 5 mushrooms, sliced
- 8 oz fresh egg noodles
- 1 bunch pak choy, quartered
- 3 green onions, sliced
- cilantro for garnish
- Add chicken stock, garlic, ginger, soy sauce, rice wine vinegar, chicken breast, carrot, and mushrooms to a slow cooker pot.
- Simmer on high for 4 hours.
- In the last 10 minutes of cooking, add egg noodles and pak choy.
- Once the noodles are cooked and pak choy is al dente, remove the chicken and shred with two forks.
- Add the broth and noodles to a large bowl.
- Top with the shredded chicken.
- Garnish with green onions and cilantro.
Home Chef Tip: Rice wine vinegar, soy sauce, and sesame oil are all found in the Asian section of your grocery store, or at your local Asian grocer. Fresh egg noodles are usually found more often at Asian grocers, however, substitutes such as soba noodles and rice noodles are more common in general supermarkets.
We hope you enjoy this Slow Cooker Asian Chicken Noodle Soup from SoFabFood Home Chef, Georgina from The Home Cook’s Kitchen, as much as we do. If you love this Crock Pot soup recipe, you can find more like it by visiting our Slow Cooker Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!