November Recipes

Slow-Cooker Ginger-Chicken Soup

Bowl of Slow Cooker Ginger Chicken Soup with chopsticks
Hands On:
15 minutes
Total Time:
225 minutes


  • 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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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
% 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%

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