Thai Peanut Chicken Noodle Soup
Servings: 4 servings
Calories: 587kcal
Ingredients
- 1 pound boneless, skinless chicken, cut into ½-inch pieces
- 1 (14.5-ounce) can diced tomatoes
- 1 red bell pepper , seeded and sliced
- 1 cup bean sprouts
- 1 (2-inch) piece fresh ginger, grated
- 4 cloves garlic , minced
- 3 green onions , sliced
- 1 tablespoon fish sauce
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon sesame oil
- ½ cup natural peanut butter
- 6 cups chicken broth
- 1 (6-ounce) package gluten-free rice noodles, rinsed
- Optional garnishes: chopped peanuts, chopped cilantro leaves, lime wedges
Instructions
- Use a 6-quart slow cooker. Place the meat into the bottom of the slow cooker and add the entire can of tomatoes. Add the bell pepper, bean sprouts, ginger, garlic, and sliced green onions.
- Stir in the sauces, sesame oil, peanut butter, and chicken broth. The peanut butter will be clumpy; this is fine.
- Cover and cook on low for 7-8 hours. Stir well and drop in the rice noodles. Cover and cook on high for 20-30 minutes, or until noodles are bite-tender. Serve in large bowls with chopped peanuts, a bit of cilantro, and a squeeze of lime, if desired.
Nutrition
Calories: 587kcal | Carbohydrates: 56g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1101mg | Potassium: 1305mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1175IU | Vitamin C: 54.9mg | Calcium: 88mg | Iron: 3.7mg