Ginger Chicken Noodle Soup Crock Pot
Warm, nourishing, and packed with vibrant flavors, this Ginger Chicken Noodle Soup Crock Pot recipe is the ultimate comfort food with an invigorating twist. Slow-cooked to perfection, tender chicken thighs meld beautifully with the fragrant freshness of ginger, garlic, and thyme, while hearty vegetables like carrots, celery, and onion create a wholesome base. A splash of soy sauce, sesame oil, and rice vinegar adds a delightful touch of umami to the broth, perfectly complementing the soft egg noodles that soak up every drop of savory goodness. With minimal prep time and the ease of crock pot cooking, this cozy soup is perfect for chilly days or when you're craving something light yet flavorful. Served piping hot and topped with fresh parsley and green onions for a burst of brightness, this dish is sure to be a family favorite. Ideal for weeknight dinners or meal prepping, it offers six generous servings of pure comfort!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 8 cups Low-sodium chicken broth
- 2 inches (peeled and thinly sliced) Fresh ginger
- 3 minced Garlic cloves
- 3 medium (peeled and sliced) Carrots
- 2 (sliced) Celery stalks
- 1 large (diced) Onion
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tsp Dried thyme
- 8 oz Egg noodles
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tbsp (chopped, for garnish) Fresh parsley
- 2 (sliced, for garnish) Green onions
Instructions
Place the chicken thighs at the bottom of your crock pot.
Add the chicken broth, ginger, garlic, carrots, celery, onion, soy sauce, sesame oil, rice vinegar, and dried thyme to the crock pot.
Cover and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Add the egg noodles to the crock pot and let them cook for 10-15 minutes on high heat, or until tender. Stir occasionally to prevent sticking.
Taste the soup and season with salt and black pepper as needed.
Serve the soup hot, garnished with fresh parsley and green onions.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 37.1 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 448 mg | 34% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3735 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
