Asian Inspired Chicken Noodle Soup Recipe

Ingredients

•   4 cups low sodium chicken broth
•   1½ lbs. chicken breasts
•   ½ cup thinly sliced snow peas, plus more for serving
•   1 Tablespoon Sriracha
•   3 small carrots, peeled and cut into matchsticks
•   1½ teaspoons Thai red curry paste
•   1 sweet bell pepper, thinly sliced
•   3 ounces rice noodles
•   1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
•   8 ounces shiitake mushrooms, sliced
•   2 inch piece peeled fresh ginger
•   Lime wedges
•   Fresh chopped cilantro, mint, and green onions, for serving

Instructions

1. Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
2. Cook the rice noodles according to package directions.
3. Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.