Go Back
Slow Cooker Ginger Chicken Noodle Soup with Bok Choy
Print Recipe Pin Recipe
Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth
  • 2 carrots, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons soy sauce
  • 4 ounces egg noodles
  • 2 heads baby bok choy, chopped
  • 2 green onions, sliced (for serving)
  • Salt and black pepper to taste

Instructions
 

  • Place the chicken breasts, chicken broth, carrots, onion, garlic, ginger, and soy sauce in the slow cooker.
  • Cover and cook on low for 6 hours until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
  • Add the egg noodles and chopped bok choy. Stir gently, cover, and cook on high for 25 to 30 minutes until the noodles are tender.
  • Season with salt and black pepper to taste. Ladle into bowls and top with sliced green onions before serving.

Notes

Add the bok choy only in the final half hour so it stays bright and slightly crisp rather than overcooked. Leftovers keep well in the fridge for three days. Reheat gently on the stove with a splash of broth to loosen the noodles. If you prefer a gluten-free version, swap the egg noodles for rice noodles and adjust the final cook time down by five minutes.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board