This Slow Cooker Chicken Rice Vermicelli Soup might look simple, but it is comforting and packed with flavor. It's the perfect soup to warm your body and feed your soul during the wintery cold and flu season.
Don't you hate it when you order Chicken soup and there's hardly any chicken in it? Remember that commercial years and years ago with the slogan "Where's the beef?" Well, that's what I feel like saying sometimes when I order chicken soup, only it's "Where's the chicken?" That's not happening with this soup! It is jam packed with chicken and good lean protein. And it's so easy to make.
Since this is a Slow Cooker meal, I can set it and forget it for a few hours while I go about my business. This soup cooks on low for 4 to 6 hours. The chicken breast is added to chicken stock that is seasoned with scallion, garlic, ginger, star anise, salt, sesame oil, and fish sauce. During the last 10 minutes of cooking, rice vermicelli (and more scallion) is added to the stock while the chicken is shredded and returned to the slow cooker. And it's ready to enjoy! It is fantastic served with a good squeeze of fresh lime juice which adds so much brightness. Don't leave it out. I highly recommend it!
This is a low maintenance, budget friendly, and healthy meal. It is nourishing, comforting, and perfect for cold winter days. (And it's gluten free too!) Since people at work are dropping like flies from colds and flu, I'm keeping a supply of this in the freezer as an emergency stash to nurse me back to health in case my number comes up. I'm keeping my fingers crossed that I won't need to dig into the freezer stash!
SLOW COOKER CHICKEN RICE
VERMICELLI SOUP
INGREDIENTS:
6 cups chicken stock
3 star anise
1/3 cup chopped scallion stems (whites)
1 1/2 tbsp. minced ginger
1 tbsp. minced garlic
1/4 tsp. white pepper
1/2 tsp. salt
3/4 tsp. sugar
1 tbsp. sesame oil
4 tsp. fish sauce
12 oz. skinless boneless chicken breast
1/3 cup chopped scallion greens
4 oz. rice vermicelli
1 lime, quartered
INSTRUCTIONS:3 star anise
1/3 cup chopped scallion stems (whites)
1 1/2 tbsp. minced ginger
1 tbsp. minced garlic
1/4 tsp. white pepper
1/2 tsp. salt
3/4 tsp. sugar
1 tbsp. sesame oil
4 tsp. fish sauce
12 oz. skinless boneless chicken breast
1/3 cup chopped scallion greens
4 oz. rice vermicelli
1 lime, quartered
Pour chicken stock into a 2.5 quart slow cooker. Use a piece of cheesecloth to create a pouch for the star anise. Knot the opening closed. Place in slow cooker. Add scallion stems, ginger, garlic, pepper, salt, sugar, sesame oil, and fish sauce. Stir to blend. Add chicken. Cook on low for 4-6 hours.
When chicken is cooked through, transfer to a plate. Add scallion greens and rice vermicelli to the stock. Use two forks to shred chicken. Return to the slow cooker. Continue cooking until vermicelli is tender (about 10 minutes total cooking time). Serve with a squeeze of lime juice.
Makes 4 starter or 2 main servings.
Recipe Notes:
- Using a cheesecloth pouch prevents star anise fragments from break loose into the soup. As an alternative to a cheesecloth, use a tea ball infuser to contain the star anise.
- Recipe can easily be doubled using a larger slow cooker.
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