Name: Old Fashion Chicken Noodle Soup in Your Slow Cooker
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Ingredients: 8 cups chicken stock; 4 carrots, peeled, cut into 1/4-inch slices; 3 celery, peeled cut into 1/4-inch slices; 1 large sweet onion cut into quarters; 1 clove of garlic minced; 1 teaspoon fresh thyme, or, ½ teaspoon dried thyme; 2 teaspoons kosher salt; 1 (3 ½) pound chicken, cut up; 3 cups wide egg noodles, uncooked

Ingredients

Units Scale

1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
2 cups shredded rotisserie or cooked homemade chicken
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons Sriracha (optional)
2 cloves garlic minced fine
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts or cashews (optional)

Cook Mode Prevent your screen from going dark

Instructions

Place noodles in a large bowl. Cover with very hot tap water and let stand 15 minutes.
While noodles soak, combine vinegar, lime juice, fish sauce, sugar, sriracha; stirring until sugar dissolves. Combine chicken, vegetables, shallots, cilantro, mint – tossing well.
Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. To make them easier to eat you can snip the noodles several times with kitchen shears.
Combine noodles and chicken mixture, tossing well to combine.
When you are ready to serve; drizzle noodle mixture with vinegar mixture and toss well to coat. Top with nuts, if used.

Author: Dori Fritzinger
Prep Time: 30 min

Keywords: Shrimp and glass noodles, shrimp, glass noodles