Last weekend was cold, rainy, and perfect for soup in the slow cooker. While I usually like a “dump and cook” approach to the slow cooker, I decided to do a quick saute of the veg prior to the slow cooker to add a bit more depth of flavor. Also, I did this the night before so the next morning I just had to dump everything in and turn it on.
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| Bok choy! |
I used udon noodles, which I also cooked separately and then added at the end to prevent overcooked, soggy noodles. The worst!
Ingredients
1 Tablespoon canola oil
1 clove garlic, minced
1/2 medium onion, chopped
1 carrot, peeled and diced
2 stalks celery, diced
2-3 bunches of bok choy, washed and chopped
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| Slow cooker, before adding liquid |
1 Tablespoon roasted red chile paste
2 Tablespoons soy sauce
2 boneless, skinless chicken breasts (about 1 pound)
1 hot pepper, optional
6 cups chicken broth
Cooked rice or noodles, optional
Directions
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| Soup’s on! |
1. Heat oil in a pan over medium heat. Saute garlic, onion, carrot, and celery until just starting to soften. Add in bok choy, chile paste, and soy sauce and cook for additional 3-5 minutes. The veggies do not have to be cooked through.
2. Spray ceramic pot of slow cooker with cooking spray. Add chicken breast, bok choy mixture, hot pepper, broth, and 2 cups of water. Cook on high for 4 hours or low for 6-8 hours.
3. Remove chicken breast and shred. Stir shredded chicken and rice or noodles into soup and continue to cook until heated through. Remove hot peppers before serving, then mangia!
Kara Cooks and Eats 