Asian Chicken Noodle Soup (Slow Cooker) (2024)

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August 23, 2022February 21, 2017 by Malinda Linnebur

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This Slow Cooker Asian Chicken Noodle Soup puts a twist on the classic. With a flavorful broth, mushrooms, ginger, garlic, chicken thighs, and rice noodles all made in the crockpot!

Asian Chicken Noodle Soup (Slow Cooker) (1)

I have a super easy Slow Cooker Asian Chicken Noodle soup for you today. It’s both hearty and satisfying. The fresh veggies in this rice noodle soup have the perfect texture and pair beautifully with the chicken thighs.

Even the pickiest of eaters will love this twist on the classic chicken noodle!!

What sets this Asian chicken soup apart is the broth. I made the broth with typical Asian ingredients like garlic, ginger, soy sauce, and rice vinegar. When they are all combined it makes for an amazing base for this Chinese chicken noodle soup that is full of flavor!!

I also used chicken thighs, which I find to be more tender and add more flavor than using just white meat. If you prefer to use chicken breast, it will still turn out great! 🙂

Be sure to try out my Easy Taco Soup, Slow Cooker Spaghetti and Meatball Soup or this Creamy Cajun Potato Soup <-(my hubby’s favorite and he doesn’t care for soup!)

Why You’ll Love Chinese Chicken Noodle Soup

Kid-Friendly
Minimal effort needed
Perfect for any time of year
Store bought noodles to save time
Flavorful
Can be made ahead of time

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Ingredients For Asian Soup

Chicken thighs
Shredded carrots
Mushrooms
Soy sauce
Rice vinegar
Fresh ginger
Chicken stock or broth
Water
Rice noodles

How To Make Asian Chicken Soup

Step 1: Cook slowly

Add the chicken thighs, carrots, mushrooms, garlic, soy sauce, rice vinegar, ginger, chicken stock, and water to a slow cooker. Cook for 4-6 hours on low or 2-3 hours on high.

Step 2: Debone the chicken

Expert Tips

Don’t overcook the noodles. As you prep the noodles for Chinese chicken noodle soup, add them to the slow cooker and then watch them carefully. If they are overcooked they will become mushy. So as soon as they are soft the dish is ready to serve.
Add variety. You can add chopped bok choy, sliced onions, jalapenos, or some red pepper flakes to add some extra flavor. It’s fine to make this Asian chicken soup recipe your own.
Try ramen. For an extra fun result, swap the rice noodles for ramen noodles. They are just as delicious, inexpensive and add a new texture to the Asian soup.

Asian Chicken Noodle Soup (Slow Cooker) (3)

FAQs

CAN I MAKE RICE NOODLE SOUP WITH CHICKEN BREASTS?

In any Asian chicken noodle soup recipe it is simple to substitute white meat for dark. It will save you a step because you won’t need to remove any bones.
After you have cooked the soup, remove the chicken breasts and shred them with 2 forks. Add back the shredded chicken to the Asian soup along with the noodles and cook for an additional 10 minutes.

HOW DO I STORE LEFTOVER SOUP?

Let the soup cool down all the way. Then pour it into an airtight container. The Asian soup will last for 4-5 days in the refrigerator.

HOW DO YOU REHEAT RICE NOODLE SOUP?

Pour the Asian chicken noodle soup into a pot and heat over medium heat for 5-10 minutes or until it’s hot. You’ll need to make sure not to heat it for a long period of time because the texture of the noodles will change.
Another option is to warm the soup in the microwave. Place it in a microwave safe bowl and heat for 1 minute, stir and repeat as needed.

More Warming Soup Recipes:

Green Chile Stew
Tomato Basil Soup
Creamy Turkey and Dumplings Soup (can also use chicken)
Instant Pot Chicken and Noodle Soup

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Slow Cooker Asian Chicken Noodle Soup

Course: Soup

Cuisine: Chinese

Keyword: chicken soup, easy chicken soup

This Slow Cooker Asian Chicken Noodle Soup puts a twist on the classic. With a flavorful broth, mushrooms, ginger, garlic, chicken thighs and noodles all made in the crockpot!

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 6 -8 servings

Calories: 322kcal

Author: Malinda Linnebur

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Ingredients

2 pounds chicken thighs skins removed
1 cup shredded carrots
6 oz sliced mushrooms of choice
5 cloves garlic minced
2½ tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger or use 1 tablespoon ground ginger
6 cups chicken stock or broth
2 cups water
5-6 oz dried rice noodles found in the aisan section

Instructions

Place chicken thighs, carrots, mushrooms, garlic, soy sauce, vinegar, ginger, stock and water into a 6 quart crockpot. Cover and cook on low for 4-6 hours or high for 2-3 hours.
Remove chicken thighs from crockpot and remove meat from bone and shred. Return meat to crockpot along with the dried noodles and cook on high for 10 minutes or until noodles are tender.

Nutrition