Bowl of Slow Cooker Ginger Chicken Soup with chopsticks

Hands On:

15 minutes

Total Time:

225 minutes

Serves:

Ingredients

1 (32-oz.) container Full Circle Market organic chicken bone broth
2 cups water
¼ cup seasoned rice vinegar
1 fennel bulb, trimmed, cored and thinly sliced
¼ cup green onions, diagonally sliced; plus additional for garnish
2 tbsp fresh lime juice
1 tbsp gingerroot, finely grated
2 ½ tsp fish sauce
2 tsp bottled minced garlic
½ tsp Hy-Vee salt
½ tsp ground white pepper
1 lb Hy-Vee True boneless, skinless chicken breasts
1 (9.5-oz.) package dry organic udon noodles
Heinz 57 Collection Culinary Crunch chili pepper crunch, for garnish
Thinly sliced radishes, for garnish
Thinly sliced mini sweet peppers, for garnish
Coarsely chopped Hy-Vee dry roasted unsalted peanuts, for garnish

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Preparation

Stir together bone broth, water, rice vinegar, fennel, ¼ cup green onions, lime juice, ginger, fish sauce, garlic salt and white pepper in a 6-quart slow cooker. Add chicken breasts. Cover and cook on HIGH for 3 to 3½ hours or until fennel is tender and chicken reaches 165°.

Remove chicken from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred chicken. Return shredded chicken to slow cooker.

To serve, cook udon noodles according to package directions; drain. Divide noodles among 5 serving soup bowls. Ladle soup over noodles. Drizzle with chili pepper crunch; top with radishes, sweet peppers, peanuts and additional green onions, if desired.

Nutrition Facts

Serves: 5

Amount Per Serving
Calories:		335
% Daily Value*
Total Fat: 5g		6%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 70mg		23%
Sodium: 1442mg		63%
Total Carbohydrate: 42g		15%
	Dietary Fiber: 4g	14%
	Sugars: 9g	18%
Protein: 31g		62%