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.

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 6.1 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.2 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  

  • 2 lb. boneless large chicken breasts (aim for 2 breasts, 1 pound each)
  • 14.4 oz. packaged onion and pepper stir-fry mix
  • 16 oz. packaged white mushrooms
  • 1/2 (13.5-ounce) can lite coconut milk
  • 4 cups low-sodium chicken stock
  • 2 Tbsp. lime juice
  • 1/4 tsp. red hot chile flakes
  • 1/4 tsp. salt
  • 1/4 tsp. ground Black pepper
  • 10 oz. packaged, frozen peas
  • 1/2 cups fresh basil or cilantro leaves
  • 4 oz. roughly chopped, broken raw rice vermicelli noodles
  • Asian hot sauce like Sriracha, to serve, optional

Directions

Tip: Click on step to mark as complete.

  1. Place chicken into the bottom of a large slow cooker. Add stir-fry mix and mushrooms on top of the chicken; pour coconut milk and chicken stock over the entire mixture. Cover with lid and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
  2. When about to serve, turn the heat to high if it’s on low. Use tongs to transfer chicken to a bowl. Into the slow cooker, stir in lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles, making sure the noodles are mostly submerged in the liquid. Cover slow cooker with lid and cook until noodles have softened, about 20 minutes.
  3. Meanwhile, carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.

Cooking Tip: When using a slow cooker, make sure the ingredient that needs to be cooked the most (like meat) is placed on the bottom, closest to the heat source.

Keep it Healthy: While a little harder to find, substitute brown rice vermicelli for the rice vermicelli noodles if you can find them

Tip: Buying a container of already-squeezed lemon or lime juice is a more cost-effective way of using citrus juice in recipes versus freshly-squeezed juice.

Tip: Serving size 2 cups

 

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 6.1 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.2 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  

  • 2 lb. boneless large chicken breasts (aim for 2 breasts, 1 pound each)
  • 14.4 oz. packaged onion and pepper stir-fry mix
  • 16 oz. packaged white mushrooms
  • 1/2 (13.5-ounce) can lite coconut milk
  • 4 cups low-sodium chicken stock
  • 2 Tbsp. lime juice
  • 1/4 tsp. red hot chile flakes
  • 1/4 tsp. salt
  • 1/4 tsp. ground Black pepper
  • 10 oz. packaged, frozen peas
  • 1/2 cups fresh basil or cilantro leaves
  • 4 oz. roughly chopped, broken raw rice vermicelli noodles
  • Asian hot sauce like Sriracha, to serve, optional

Directions

Tip: Click on step to mark as complete.

  1. Place chicken into the bottom of a large slow cooker. Add stir-fry mix and mushrooms on top of the chicken; pour coconut milk and chicken stock over the entire mixture. Cover with lid and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
  2. When about to serve, turn the heat to high if it’s on low. Use tongs to transfer chicken to a bowl. Into the slow cooker, stir in lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles, making sure the noodles are mostly submerged in the liquid. Cover slow cooker with lid and cook until noodles have softened, about 20 minutes.
  3. Meanwhile, carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.

Cooking Tip: When using a slow cooker, make sure the ingredient that needs to be cooked the most (like meat) is placed on the bottom, closest to the heat source.

Keep it Healthy: While a little harder to find, substitute brown rice vermicelli for the rice vermicelli noodles if you can find them

Tip: Buying a container of already-squeezed lemon or lime juice is a more cost-effective way of using citrus juice in recipes versus freshly-squeezed juice.

Tip: Serving size 2 cups

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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