An easy to make, perfectly delicious and oh so comforting soup recipe with an Asian twist.
This week is the second week since Kian had been away traveling for work. And we have another week to go before he comes home. Friends have been really sweet, checking in on us and asking if I am managing well alone with the kids. Honestly, it has not been that bad. With a little bit of planning ahead, I have been managing really well. Getting the kids to school on time, to their after school activities & birthday parties and of course, making dinners.
I have said it many times before that the slow cooker is one of my favorite equipment in the house. And this week, it has proven to be really helpful with my dinners. Earlier this week, I decided to make chicken noodle soup for the kids. It is easy to make, it is tasty and my kids love chicken noodle soup. I had to be a little bit creative with the ingredients because while Bella and Jamie do eat their vegetables, it is only these few vegetables that they'll eat; broccoli, cauliflower, carrots, spinach and some other leafy vegetables that are stir fried.
So, I made the chicken noodle soup in the slow cooker and gave it a slight Asian twist. I had my bowl without the noodles but with some lentils instead for a low carb version. Making a large batch also meant school lunches were sorted for the next day and I even had some leftover for myself.
Ginger Chicken Noodle Soup
by Miss Crumbs A Lot
2 1/2 lb Boneless & Skinless Chicken Thighs (cut into 1" cubes)
6 Carrots (cut diagonally)
2 oz Ginger (skinned and sliced)
1 Onion (cut into wedges)
4 to 6 oz Spinach
2 Qt. Chicken Stock
2 Bay Leaves
2 tbsp Goji Berries
1/2 tsp Sesame Oil
1/2 tsp Light Soy Sauce
Extra Wide Egg Noodles or Lentils (for a low carb version)
1. Place cut chicken thighs in the slow cooker and season with salt and pepper.
2. Add in cut carrots, onions, sliced ginger and 2 bay leaves. Pour in 2 Qt chicken stock, cover and cook on low for 6 hours.
3. Cook the egg noodles or lentils according to instructions. Set aside for later use.
4. Before serving, add spinach into the slow cooker and allow it to blanch cook in the hot broth.
5. Add in goji berries and season with 1/2 tsp sesame oil and 1/2 tsp light soy sauce. Stir well.
6. Serve hot with egg noodles or lentils.
Makes 4 to 6 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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