1 cup Green Giant Sel frozen sugar snap peas, thawed
2 green onions, sliced
Instructions
In 3 1/2-or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
Cover; cook on Low heat setting 7 to 8 hours.
About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook about 10 minutes longer or until noodles are tender.
Just before serving, stir in onions. If desired, add salt and pepper to taste.
Originally Submitted
10/18/2010
0 Out of 5 from
0 reviews
You can add this Slow-Cooked Chicken and Ramen Noodle Soup recipe to your own private DesktopCookbook.
