Slow Cooker Curry Chicken Noodle Soup Recipe Recipe

1 gallon of soup

  • 3 6-ounce boneless skinless chicken breasts
  • 1 tablespoon of sesame oil
  • 3 medium diced carrots
  • ½ medium diced sweet potato
  • ½ peeled and small diced yellow onion
  • 32 ounces of chicken stock
  • 2 15-ounce cans of coconut milk
  • 2 tablespoons of red curry paste
  • 1 tablespoon of yellow curry powder
  • ¼ cup of soy sauce
  • ½ teaspoon of fish sauce
  • ½ teaspoon each of fresh grated garlic and ginger
  • 2 cups of snow peas
  • 1 cup of peas
  • 1 pound of boiled and cooled ramen noodles
  • Sliced mini bell peppers, peanuts, and cilantro leaves for garnish
  • Kosher salt and fresh cracked pepper to taste
  1. Set the slow cooker to sear.
  2. Season the chicken on both sides with salt and pepper.
  3. Add the oil to the slow cooker and brown the chicken on both sides, about 3 to 4 minutes per side.
  4. Switch the slow cooker to slow cook high and then add in the carrots, sweet potatoes, onions, stock, coconut milk, curry paste, curry powder, soy sauce, fish sauce, garlic and ginger and cook for 5 hours.
  5. Add the snow peas and peas with 45 minutes remaining in the cooking process.
  6. Shred the chicken using 2 forks. Season the soup with salt and pepper.
  7. Serve the soup over top of some noodles and garnish with peppers, peanuts and cilantro leaves.