Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Friday, February 19, 2010

The Recipe: Asian-Style Chicken Soup


Prep: 25 mins
Cook:  Low 5 hours, High 2 1/2 hours; plus 10 mins on High
Serving Size: 4
Category:  Soups/Stews

  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces 
  • 2 14-ounce cans chicken broth
  • 1 cup water
  • 2 1/2 tablespoons soy sauce
  • 2 teaspoons fresh ginger root
  • 1/4 teaspoon fresh minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 medium red sweet pepper, cut julienne style
  • 3 medium carrots, cut julienne style 
  • 1/4 cup sliced green onion
  • 2 cups fresh sugar snap peas, cut in half
  • 2 cups fresh spinach 
  • 1 well-beaten egg
  • Rice Noodles 
  • Can of French's Fried Onions

Place chicken in a 3 1/2 - 4 quart slow cooker. Stir in the chicken broth, water, soy sauce, ginger, garlic, crushed red pepper, sweet red pepper, carrots and green onions. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

If using low-heat setting, increase to high-heat setting. Stir in sugar snap peas and spinach. Slowly pour in the well-beaten egg; stir gently. Cover and cook 10 minutes more.

Prepare rice noodles according to package.

Place noodles in bottom of bowl, fill with chicken soup and top with French's Fried Onions.

Tips and Tricks:

Chef Tiffany


  1. TIFF! This Asian chicken soup was so amazing!!!

  2. Warmed my heart in ways I can't even explain....GREAT JOB!!!