Asian Chicken Noodle Soup

---

Serves 8

Cooking Time 3 to 4 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a quick but flavorful chicken noodle soup, we decided to give it an Asian-inspired spin. Chicken broth and soy sauce formed the base of our broth in short order. To instill it with deep flavor, we first microwaved onions with some spicy ginger, garlic, and rich toasted sesame oil. For the chicken, we found that gently cooking bone-in chicken breasts in the flavorful broth kept the meat tender and moist and infused it with flavor. Finally, quick-cooking instant ramen noodles and preshredded coleslaw mix stirred in at the end turned tender in minutes. Be sure not to overcook the ramen noodles or else they will become mushy. See the sidebar that follows the recipe.

2	cups chopped onions
3	tablespoons grated ginger
2	tablespoons minced garlic
1	tablespoon toasted sesame oil
8	cups chicken broth
2	tablespoons soy sauce
3	(12-ounce) bone-in split chicken breasts, trimmed
	Salt and pepper
1	(14-ounce) bag coleslaw mix
2	(3-ounce) packages ramen noodles, seasoning discarded
4	scallions, sliced thin

1. Microwave onions, 2 tablespoons ginger, garlic, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth and soy sauce. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.

2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces, discarding skin and bones. Using large spoon, skim excess fat from surface of soup.

3. Stir coleslaw and ramen noodles into soup. Cover and cook on high until tender, about 8 minutes. Stir in shredded chicken and remaining 1 tablespoon ginger and let sit until chicken is heated through, about 5 minutes. Stir in scallions and season with extra sesame oil, salt, and pepper to taste. Serve.