Crock Pot Thai Chicken Noodle Soup

Is there anything better than a warm, satisfying, and healthy soup on a cold and snowy Friday night "in"? I think not. And even better that it was all done in the never-disappointing crock pot. We all know how much I love the crock pot. This soup is ridiculously easy, leaving no excuses to those that don't have time to cook. I promise this won't disappoint.

Ingredients

2 boneless, skinless chicken breasts

4 cloves garlic, minced

2 TBSPs freshly minced ginger

2 (13.5 oz) cans light coconut milk (I used Thai Kitchen)

6 cups chicken stock

4 TBSPs GF Tamari soy sauce

8 oz thin rice noodles

2 red bell peppers, diced

2 cups fresh bean sprouts

2 jalapenos, thinly sliced

4 limes

cilantro for garnish

sriracha sauce (optional)

kosher salt and freshly ground pepper

Preparation Instructions

In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper.  Cook on the high setting for 3 hours. 

Using tongs, remove chicken and pull apart/shred with to forks.  Return chicken to pot. 

Add the rice noodles, bell pepper, bean sprouts and jalapeno. Cook 30 more minutes. Season with salt and pepper. 

Serve each bowl garnished with cilantro, lime juice (we did two whole limes per bowl!) and some sriracha sauce.