Stir together bone broth, water, rice vinegar, fennel, 1/4 cup green onions, lime juice, ginger, fish sauce, garlic salt and white pepper in a 6-quart slow cooker. Add chicken breasts. Cover and cook on HIGH for 3 to 3-1/2 hours or until fennel is tender and chicken reaches 165 degrees.
Garnish bowls of this ginger chicken soup with a fiery finish using Heinz 57 Collection Culinary Crunch chili pepper crunch.
Servings and Ingredients
|1 (32-oz.) container Full Circle Market organic chicken bone broth|
|2 c. water|
|¼ c. seasoned rice vinegar|
|1 fennel bulb, trimmed, cored and thinly sliced|
|¼ c. green onions, diagonally sliced; plus additional for garnish|
|2 tbsp. fresh lime juice|
|1 tbsp. gingerroot, finely grated|
|2 ½ tsp. fish sauce|
|2 tsp. bottled minced garlic|
|½ tsp. Hy-Vee salt|
|½ tsp. ground white pepper|
|1 lbs. Hy-Vee True boneless, skinless chicken breasts|
|1 (9.5-oz.) package dry organic udon noodles|
|Heinz 57 Collection Culinary Crunch chili pepper crunch, for garnish|
|Thinly sliced radishes, for garnish|
|Thinly sliced mini sweet peppers, for garnish|
|Coarsely chopped Hy-Vee dry roasted unsalted peanuts, for garnish|
Things To Grab
- 6-quart slow cooker
Remove chicken from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred chicken. Return shredded chicken to slow cooker.
To serve, cook udon noodles according to package directions; drain. Divide noodles among 5 serving soup bowls. Ladle soup over noodles. Drizzle with chili pepper crunch; top with radishes, sweet peppers, peanuts and additional green onions, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 70mg
- Sodium: 1442
- Total Carbohydrates: 42g
- Protein: 31g