Slow Cooker Asian Chicken Soup

The chicken in this soup is flash marinated before it is browned for even more flavor.

  • Active:
  • Total Time:
  • Servings: Makes about 10 cups 
  • Time(Other): to 8 hours

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  • 2 pounds boneless skinless chicken thighs, cut into cubes
  • 1 bunch scallions, chopped
  • 1 tablespoon minced ginger
  • 3 garlic cloves, minced
  • 1 tablespoon sambal oelek
  • 1 tablespoon vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups chicken stock
  • 1 1/4 pounds broccoli, cut into pieces
  • 1 tablespoon soy sauce  
  • 1 (3 ounce) package ramen noodles
  • 2 teaspoons toasted sesame seeds

How to make this recipe

  1. In a bowl, combine the chicken with the scallions, ginger, garlic, samba oelek, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  2. Heat a slow cooker on high until hot. Add the chicken mixture to the slow cooker and brown, stirring occasionally, until golden, about 6 minutes. Reduce the heat to low and stir in the stock, broccoli, and soy and cook until the chicken is very tender, 6 to 8 hours.

  3. Increase the heat to high and bring the soup to a simmer. Stir in the noodles and cook until tender, about 3 minutes. Season the soup with salt and pepper to taste and serve sprinkled with the sesame seeds.

Contributed By Photo © Ian Knauer Published September 2014

1044085 recipes/slow-cooker-asian-chicken-soup 2015-11-24T17:53:07+00:00 Ian Knauer soups-and-stews|side-dishes|weeknight-dinner|web-exclusive|healthy|fall|winter|gluten-free|asian september-2014 recipes,slow-cooker-asian-chicken-soup 1044085

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