Browse Recipe Categories o

Slow Cooker Thai Chicken Soup

×

Slow Cooker Thai Chicken Soup

Nutrition Facts

Slow Cooker Thai Chicken Soup
CaloriesCalories
343 Per Serving
ProteinProtein
40g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$1.15
×
Calories 343
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 97 mg
Sodium 382 mg
Total Carbohydrate 30 g
Dietary Fiber 4 g
Sugars 8 g
Protein 40 g

Dietary Exchanges
1 vegetable, 1 1/2 starch, 5 lean meat

Ingredients

Servings   6   Serving Size   1 1/2 to 2 cups

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded (aim for 2 1-pound chicken breasts)
  • 1 pound button mushrooms, sliced
  • 14.4 ounces frozen onion-and-pepper stir-fry mix
  • 4 cups fat-free, low-sodium chicken broth
  • 1/2 13.5-ounce can lite coconut milk
  • 10 ounces frozen green peas
  • 4 ounces dried medium Asian rice stick noodles, broken in half OR
  • 4 ounces vermicelli brown rice noodles, broken in half
  • 1/2 cup fresh basil leaves, chopped OR
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)
  • Asian hot sauce, such as Sriracha, to taste (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a 5- to 7-quart slow cooker. Spread the mushrooms and stir-fry mix over the chicken. Pour the broth and coconut milk over all. Cook, covered, on high heat for 4 hours or on low heat for 8 hours, or until the chicken is tender and no longer pink in the center.
  2. Using tongs, transfer the chicken to a cutting board. Quickly stir in the peas, noodles (make sure the noodles are mostly submerged in the liquid), basil, lime juice, red pepper flakes, salt, and pepper. Re-cover the slow cooker. If using the low setting, change it to high. Cook, covered, for 20 minutes, or until the noodles have softened.
  3. Meanwhile, carefully cut the chicken into bite-size pieces. When the soup has finished cooking, stir in the chicken. Ladle the soup into bowls. Serve with the hot sauce.

Cooking Tip: When using a slow cooker, make sure the ingredient that needs to be cooked the longest, such as meat, is placed on the bottom, which is closest to the heat source.
 

Nutrition Facts

Slow Cooker Thai Chicken Soup
CaloriesCalories
343 Per Serving
ProteinProtein
40g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$1.15
×
Calories 343
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 97 mg
Sodium 382 mg
Total Carbohydrate 30 g
Dietary Fiber 4 g
Sugars 8 g
Protein 40 g

Dietary Exchanges
1 vegetable, 1 1/2 starch, 5 lean meat

Ingredients

Servings   6   Serving Size   1 1/2 to 2 cups

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded (aim for 2 1-pound chicken breasts)
  • 1 pound button mushrooms, sliced
  • 14.4 ounces frozen onion-and-pepper stir-fry mix
  • 4 cups fat-free, low-sodium chicken broth
  • 1/2 13.5-ounce can lite coconut milk
  • 10 ounces frozen green peas
  • 4 ounces dried medium Asian rice stick noodles, broken in half OR
  • 4 ounces vermicelli brown rice noodles, broken in half
  • 1/2 cup fresh basil leaves, chopped OR
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)
  • Asian hot sauce, such as Sriracha, to taste (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a 5- to 7-quart slow cooker. Spread the mushrooms and stir-fry mix over the chicken. Pour the broth and coconut milk over all. Cook, covered, on high heat for 4 hours or on low heat for 8 hours, or until the chicken is tender and no longer pink in the center.
  2. Using tongs, transfer the chicken to a cutting board. Quickly stir in the peas, noodles (make sure the noodles are mostly submerged in the liquid), basil, lime juice, red pepper flakes, salt, and pepper. Re-cover the slow cooker. If using the low setting, change it to high. Cook, covered, for 20 minutes, or until the noodles have softened.
  3. Meanwhile, carefully cut the chicken into bite-size pieces. When the soup has finished cooking, stir in the chicken. Ladle the soup into bowls. Serve with the hot sauce.

Cooking Tip: When using a slow cooker, make sure the ingredient that needs to be cooked the longest, such as meat, is placed on the bottom, which is closest to the heat source.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.