Slow-Cooker Asian Chicken Soup
with carrots / shiitake mushrooms / soft-boiled egg
Chicken noodle soup is a classic, but we couldn't resist playing with the flavors in this Asian-inspired variation. Ginger, toasted sesame oil and aminos flavor the broth which has plenty of time to develop in the slow cooker.
Ingredients
- Carrots - 8 oz , diced
- Onions, medium - 1 , diced
- Garlic - 4 cloves
- Bok choy or baby bok choy - 8 oz , sliced
- Stock, any type - 4 cups
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Chili garlic sauce - 1 tsp
- Mushrooms, shiitake - 5 oz , sliced (look for pre-sliced)
- Ginger - 1 Tbsp , grated
- Chicken thighs, boneless and skinless - 1 1/4 lbs
- Limes - 1 , wedges
- Eggs - 4
Prep
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Carrots / Onions / Garlic / Bok choy - Prep as directed. Combine carrots, onions and garlic in one container. Store bok choy separately. (Can be done up to 5 days ahead)
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Slow-cook soup - Combine carrots, onions, garlic, stock, aminos, vinegar, toasted sesame oil, chili garlic sauce and mushrooms in the bowl of a slow cooker. Grate ginger over top. Add chicken thighs. Slow cook until chicken is tender, 6 to 7 hours on low or 3 to 4 hours on high. (If you prefer to use the stovetop, season chicken in some oil in a Dutch oven. Season with some salt and pepper as it cooks. Add carrots, onions, garlic and mushrooms and saute for 4 to 5 minutes. Add stock, aminos, vinegar, toasted sesame oil, chili garlic sauce and ginger. Simmer until chicken is cooked through, ~25 minutes.)
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Limes - Slice limes into wedges.
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Make
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About 10 minutes before serving, remove chicken from slow cooker and shred with a knife and fork. Return chicken to slow cooker. Stir in bok choy. Continue cooking on high for 10 minutes to let the bok choy soften.
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Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
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When soup is finished, squeeze half the lime wedges over top. Taste and season with some more aminos or some salt.
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Divide soup between bowls. Finish each bowl with an egg and serve with lime wedges on the side. Add some hot sauce if you’d like more spice!
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