Slow Cooker Sriracha Chicken Noodle Soup successfully filled my heart with love for chicken noodle soup.
I love soup!
Like love Love LOVE it!!!
Buuuuuut, regular chicken noodle soup I’m not so much a fan of.
So I wanted to put a few twists and spins to make it into a soup I would enjoy.
Mission accomplished, friends…
Making chicken soups in the slow cooker is my favorite because the texture of the chicken created when it’s slow cooked is perfect.
Another bonus of the slow cooker is you can make this the night before and store it in the fridge.
Then in the morning all you have to do is transfer it to the counter and dinner is ready by the time you get home 🙂
How to Make Slow Cooker Sriracha Chicken Noodle Soup
This is a pound and a half of chicken breasts that I seasoned with kosher salt and pepper.
Then added a diced onion over top.
Next add in a half cup of Sriracha, soy sauce, garlic, ginger, and chicken broth.
The noodles will come later…stay tuned.
After 6 to 8 hours on low, shred the chicken with two forks in the slow cooker.
And add in 4 ounces uncooked rice noodles.
This is an 8 ounce box so I only used half.
Break the rice noodles into smaller pieces and throw them into the slow cooker, still on low.
At first it won’t look like enough noodles, but they get bigger as they cook.
After about 20 minutes the rice noodles will be soft and you can add in a bunch of chopped cilantro.
Taste for seasoning of course, if you want to add more Sriracha or soy sauce go right ahead.
My kids are spice lovers like me, and this wasn’t overwhelmingly spicy for them.
I,on the other hand, LOVE spice (almost as much as soup-haha).
So I added more to my Slow Cooker Sriracha Chicken Noodle Soup, along with more cilantro and lime.
Such a delicious and fun spin on regular chicken noodle soup!
If you like Slow Cooker Sriracha Chicken Noodle Soup, you might also like…
Slow Cooker Sriracha Chicken Noodle Soup
Slow Cooker Sriracha Chicken Noodle Soup is a spicy version of chicken noodle soup made with rice noodles and slow cooked to perfection
- 1 1/2 pounds chicken breasts
- kosher salt, pepper
- 1 onion diced
- 4 cloves garlic minced
- 1 Tbsp ginger paste or minced ginger
- 1/2 cup Sriracha
- 1/4 cup soy sauce
- 3 14 oz cans chicken broth (42 oz total)
- 4 oz rice noodles
- 1 bunch cilantro chopped
- Optional toppings: lime wedges, more Sriracha
Put the chicken in the slow cooker and sprinkle with kosher salt and pepper. Add the onion, garlic, ginger, Sriracha, soy sauce, and chicken broth.
Set the slow cooker on low for 6 to 8 hours.
Shred the chicken with two forks right in the slow cooker. Break the rice noodles apart into smaller pieces and add them to the soup. Cook 20 minutes so the rice noodles soften.
Add the chopped cilantro and stir until evenly mixed.
Serve with lime wedges, and/or more Sriracha if desired.