Using the spice mix that comes with your Asian noodle packet makes this crock pot soup recipe quick and ultra tasty. But adding in green onions and fresh ginger at the end gives it a fresh, homemade flavor. The perfect combo between ease and effect. Don’t have snap peas? Substitute 3/4 cup or so frozen, thawed peas.

Ingredients:
1 lb. boneless, skinless chicken thighs
1 lb. baby carrots, halved
1 stalk celery, chopped
1/2 C. onion, chopped
1 (8 oz.) can sliced bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, and drained
1 (3 oz.) pkg. Asian noodle soup mix
32 oz. chicken broth
1 C. sugar snap peas
2 green onions, chopped
1 tbsp. fresh ginger, peeled and grated (optional)

Instructions: 1. Clean meat off fat and place the chicken thighs into the bottom of the crock pot.

2. On top, layer on the carrots, celery, onion, bamboo shoots, and water chestnuts (in that order).

3. Sprinkle over the oriental seasoning packet from the noodle soup. Pour in broth (don’t stir).

4. Cooke in covered crock pot on low for about 7 1/2 hours.

5. With a fork or slotted spoon, remove chicken from the pot. Shred chicken and return it to the pot.

6. Break noodles from packet into small pieces and stir into broth mixture.

7. Add the snap peas. Cover and cook 15 minutes more, or until or until the noodles are tender.

8. Before serving, sprinkle with fresh green onion and a small amount of grated ginger, if desired.

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