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Cook Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:6Yield:6 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:6Yield:6 servings, about 2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings, about 2 cups each
Yield:
6 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 cups low-sodium chicken broth (two 32-ounce boxes)2tablespoonslight brown sugar2tablespoonsfish sauce10 whole star anise (see Tip)6whole cloves1 2-inch piece fresh ginger, peeled and thinly sliced1cinnamon stick2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed6ounceswide rice noodles6cupschopped bok choy2cupsmung bean sprouts2cupsfresh basil leaves1cupfresh mint leaves1cupfresh cilantro leaves1 fresh Thai chile or serrano, thinly sliced1lime, cut into 6 wedges
Cook Mode(Keep screen awake)
Ingredients
8 cups low-sodium chicken broth (two 32-ounce boxes)
2tablespoonslight brown sugar
2tablespoonsfish sauce
10 whole star anise (see Tip)
6whole cloves
1 2-inch piece fresh ginger, peeled and thinly sliced
1cinnamon stick
2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed
6ounceswide rice noodles
6cupschopped bok choy
2cupsmung bean sprouts
2cupsfresh basil leaves
1cupfresh mint leaves
1cupfresh cilantro leaves
1 fresh Thai chile or serrano, thinly sliced
1lime, cut into 6 wedges
DirectionsCombine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.TipsMake Ahead Tip: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day.Equipment: 5- to 6-quart slow cookerAdd star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.Originally appeared: EatingWell Soups Special Issue April 2016
Directions
Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.TipsMake Ahead Tip: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day.Equipment: 5- to 6-quart slow cookerAdd star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.
Tips
Make Ahead Tip: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day.
Equipment: 5- to 6-quart slow cooker
Add star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)352Calories6gFat39gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
