February is Heart Month, a time to raise awareness for the leading cause of death in Americans: heart disease. Healthy eating can lower your risk for heart problems, so for this edition of Food for Thought, we’re sharing a recipe from the American Heart Association. Give this Thai chicken soup a try — it’s is both heart-smart and tasty.
Slow Cooker Thai Chicken Soup
- 2 lb. boneless large chicken breasts
- 14.4 oz. packaged onion and pepper stir-fry mix
- 16 oz. packaged white mushrooms
- 1/2 (13.5-ounce) can lite coconut milk
- 4 cups low-sodium chicken stock
- 2 Tbsp. lime juice
- 1/4 tsp. red hot chile flakes
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 10 oz. packaged frozen peas
- 1/2 cups fresh basil or cilantro leaves
- 4 oz. raw rice vermicelli noodles, roughly chopped or broken
- Asian hot sauce like Sriracha, to serve, optional
- Place chicken into a large slow cooker. Add stir-fry mix and mushrooms. Pour coconut milk and chicken stock over the mixture. Cover and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
- Before serving, turn the heat to high if it’s on low. Use tongs to transfer chicken to a bowl. Stir lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles into slow cooker, making sure the noodles are mostly submerged in the liquid. Cover with lid and cook until noodles have softened, about 20 minutes.
- Carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.
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