Recipe: Slow Cooker Shredded Chicken Noddle Soup

I am always trying to make sure that I have a lot of variety in what I am eating, especially for lunches throughout the week.  This super easy shredded chicken noodle soup is easy to make and even easier to eat! It's packed with speed food and will have you filled up until dinner time.  Don't worry if you don't have a slow cooker, you can cook over the stoke instead on a very low heat with the same timeings.


Extra Easy Syn Value:- Syn  free

Healthy Extras- none

You will need- 

900ml chicken or vegetable stock 
2 boneless, skinless chicken breasts
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g dried whole wheat noodles
2 tbsp tinned sweetcorn
1 tbsp light soy sauce
1 bag of bean sprout stir fry mix
Salt & pepper 
If you like spice, add 1 chopped chillie


Method- 

Add all the ingredients, except the noodles, (chicken breasts whole) into the slow cooker.

Heat on low for 2 hours

After 2 hours check the chicken breasts, if cooked through shred with 2 forks and add back into the mixture and stir through

Using your hands, scrunch up 1 nest of dried noodles (to make them smaller and less slurpy!) and add to the mix and leave on low for a further 15-20 mins or until the noodles are cooked through

Add a few extra chillies to serve

Notes-

Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself.

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