Stir together bone broth, water, rice vinegar, fennel, 1/4 cup green onions, lime juice, ginger, fish sauce, garlic salt and white pepper in a 6-quart slow cooker. Add chicken breasts. Cover and cook on HIGH for 3 to 3-1/2 hours or until fennel is tender and chicken reaches 165 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Garnish bowls of this ginger chicken soup with a fiery finish using Heinz 57 Collection Culinary Crunch chili pepper crunch.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (32-oz.) container Full Circle Market organic chicken bone broth | ||
| 2 c. water | ||
| ¼ c. seasoned rice vinegar | ||
| 1 fennel bulb, trimmed, cored and thinly sliced | ||
| ¼ c. green onions, diagonally sliced; plus additional for garnish | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. gingerroot, finely grated | ||
| 2 ½ tsp. fish sauce | ||
| 2 tsp. bottled minced garlic | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. ground white pepper | ||
| 1 lbs. Hy-Vee True boneless, skinless chicken breasts | ||
| 1 (9.5-oz.) package dry organic udon noodles | ||
| Heinz 57 Collection Culinary Crunch chili pepper crunch, for garnish | ||
| Thinly sliced radishes, for garnish | ||
| Thinly sliced mini sweet peppers, for garnish | ||
| Coarsely chopped Hy-Vee dry roasted unsalted peanuts, for garnish |
Things To Grab
- 6-quart slow cooker
Directions
Remove chicken from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred chicken. Return shredded chicken to slow cooker.
To serve, cook udon noodles according to package directions; drain. Divide noodles among 5 serving soup bowls. Ladle soup over noodles. Drizzle with chili pepper crunch; top with radishes, sweet peppers, peanuts and additional green onions, if desired.
Nutrition facts
Servings
335 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 70mg
- Sodium: 1442
- Total Carbohydrates: 42g
- Protein: 31g
Daily Values
0%
Iron 9%
0%
Calcium 3%
0%
Vitamin D 5%
0%
Potassium 17%