Asian Chicken Noodle Soup in the slow cooker is one you’ll definitely add to your homemade soup rotation.
I think it’s unfortunate that some people believe soup is only a cold weather food choice. No! It holds up no matter what time of year, in my opinion. For example, Instant Pot Chicken Noodle Soup is too good to wait for autumn to make. And a nice Reuben Soup? That’s delicious pretty much any day of the year.
Asian Chicken Noodle Soup
If you’re a busy parent, you are going to love this soup if for no other reason than it uses a pre-cooked rotisserie chicken as the main ingredient. I love that. I don’t have to cook chicken before I make the soup, so that drops the amount of time I spend prepping.
You’ll still need to chop the onion, carrots, cilantro, and pepper, but that’s a quick job. I’m sure you could always pick up some onion and peppers that are pre-chopped at your grocery store if you want.
Personally, I like to chop onions when I buy them, either with a knife or food processor and put them in freezer bags. Some people simply cut them in quarters and freeze them that way, opting to chop what they need when they need it.
Wonder if your picky eaters will like this soup?
We all have those in our family that make life hard when it comes to feeding them. I’m going to do you a solid by giving you a “picky eater” warning.
There are both cilantro and curry in this recipe. Those of us who are fans of those particular flavors are made for this soup.
But, if there is someone sitting at your supper table who turns their nose up at cilantro and/or curry, you may choose to change the flavors somehow. I’m sure there are other spices you can use to change the taste to something they find less “yucky.”
There is a very big divide between those who are crazy for cilantro and those who think it tastes like soap. So funny, right? It’s always baffled me. Until now.
Why does cilantro taste like soap to some people?
Julia Child famously hated cilantro and I know at least 10 people in my life who feel the same. She described it as a “dead taste.” (Not sure what that meant, so if that’s how you experience cilantro, share in the comments.)
Guess what? It’s genetic! If someone hates cilantro because they claim it tastes soapy, it’s because they are strongly responding to the aldehydes in cilantro leaves and that is based on genetics.
In short, eliminate the cilantro if you have a house divided and everyone will enjoy this soup!
Slow Cooker Asian Chicken Noodle Soup
- 1 TBSP olive oil
- 1 yellow onion chopped
- 2 red bell peppers chopped
- 1 C carrots shredded
- 1 TBSP minced garlic
- 1 TBSP curry powder
- 1/2 tsp cayenne pepper
- 1/2 lime juiced
- Kosher salt
- 3 C chicken broth
- 2 C rotisserie chicken shredded
- 2 tbsp. diced green onion
- 1 package Asian rice noodles
- 1/4 C fresh cilantro chopped
- Add olive oil, onion, red bell peppers, carrots, garlic, curry powder, cayenne powder, salt, chicken broth, lime juice, and shredded chicken.
- Cook for 3-4 hours on high or 6-8 hours on low.
- Prepare the rice noodles as written on the back of the package.
- Add rice noodles to the crock pot.
- Cook for additional 30 minutes to heat noodles.
- Prior to serving garnish with cilantro and green onions
Watch how it’s made…