Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breasts
  • kosher salt, pepper
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 Tbsp ginger paste or minced ginger
  • 1/2 cup Sriracha
  • 1/4 cup soy sauce
  • 3 14 oz cans chicken broth (42 oz total)
  • 4 oz rice noodles
  • 1 bunch cilantro (chopped)
  • Optional toppings: lime wedges, more Sriracha

Instruction

  • Put the chicken in the slow cooker and sprinkle with kosher salt and pepper. Add the onion, garlic, ginger, Sriracha, soy sauce, and chicken broth.
  • Set the slow cooker on low for 6 to 8 hours.
  • Shred the chicken with two forks right in the slow cooker. Break the rice noodles apart into smaller pieces and add them to the soup. Cook 20 minutes so the rice noodles soften.
  • Add the chopped cilantro and stir until evenly mixed.
  • Serve with lime wedges, and/or more Sriracha if desired.