Slow Cooker Thai Chicken Soup

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Slow Cooker Thai Chicken Soup

Using pre-cut ingredients like sliced white mushrooms and a bag of frozen stir-fry mix makes this Simple Cooking with Heart recipe a cinch to put together in the morning before work.

Ingredients

Servings  6   Serving Size   1 1/2 to 2 cups

  • 1 1/2 to 2 pounds boneless, skinless chicken breast halves, all visible fat discarded
  • 14.4 ounces frozen onion and bell pepper stir-fry mix
  • 1 pound sliced button mushrooms
  • 1/2 (13.5-ounce) can lite coconut milk
  • 4 cups fat-free, low-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces frozen peas
  • 1/2 cup fresh basil or cilantro leaves, chopped
  • 4 ounces vermicelli rice noodles
  • Hot chile sauce (Sriracha preferred) (optional) to taste

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a large slow cooker. Add the stir-fry mix and mushrooms. Pour in the coconut milk and broth. Don't stir. Cook, covered, on high heat for 4 hours or on low heat for 8 hours.
  2. Transfer the chicken to large cutting board. If using the low setting, change it to high. Add the lime juice, red pepper flakes, salt, pepper, peas, basil, and noodles to the slow cooker. Stir until the noodles are submerged in the liquid. Cook, covered, for 20 minutes, or until the noodles are soft.
  3. Meanwhile, cut the chicken into bite-size pieces. Quickly stir into the soup and re-cover the slow cooker. Ladle 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.

Keep it Healthy: Use vermicelli brown rice noodles, if you can find them.

Nutrition Facts

Slow Cooker Thai Chicken Soup

CaloriesCalories

343 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$1.14

Nutrition Facts

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

 

Using pre-cut ingredients like sliced white mushrooms and a bag of frozen stir-fry mix makes this Simple Cooking with Heart recipe a cinch to put together in the morning before work.

Nutrition Facts

Slow Cooker Thai Chicken Soup

CaloriesCalories

343 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$1.14
×
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
5 lean meat, 1 1/2 starch, 1 vegetable

Ingredients

Servings  6   Serving Size   1 1/2 to 2 cups

  • 1 1/2 to 2 pounds boneless, skinless chicken breast halves, all visible fat discarded
  • 14.4 ounces frozen onion and bell pepper stir-fry mix
  • 1 pound sliced button mushrooms
  • 1/2 (13.5-ounce) can lite coconut milk
  • 4 cups fat-free, low-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces frozen peas
  • 1/2 cup fresh basil or cilantro leaves, chopped
  • 4 ounces vermicelli rice noodles
  • Hot chile sauce (Sriracha preferred) (optional) to taste

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a large slow cooker. Add the stir-fry mix and mushrooms. Pour in the coconut milk and broth. Don't stir. Cook, covered, on high heat for 4 hours or on low heat for 8 hours.
  2. Transfer the chicken to large cutting board. If using the low setting, change it to high. Add the lime juice, red pepper flakes, salt, pepper, peas, basil, and noodles to the slow cooker. Stir until the noodles are submerged in the liquid. Cook, covered, for 20 minutes, or until the noodles are soft.
  3. Meanwhile, cut the chicken into bite-size pieces. Quickly stir into the soup and re-cover the slow cooker. Ladle 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.

Keep it Healthy: Use vermicelli brown rice noodles, if you can find them.

Healthy Recipes for the Heart

Healthy Recipes for the Heart

This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.

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