Slow-Cooker Chicken, Mushroom & Rice Noodle Soup


This slow-cooker chicken soup uses a spice bag full of coriander and cloves to help impart flavor as it cooks. Fresh and dried mushrooms provide a deep umami flavor. Top this soup with your favorite garnishes like cilantro, Sriracha or lime juice.

Active Time:
25 mins
Additional Time:
7 hrs 10 mins
Total Time:
7 hrs 35 mins
6 servings


  • 6 ounces fresh shiitake mushrooms

  • 1 (3 inch) piece fresh ginger, peeled and sliced

  • 1 tablespoon coriander seeds

  • 4 whole cloves

  • 2 pounds bone-in chicken thighs, skin removed

  • 4 cups water

  • 1 (32 fluid ounce) container unsalted chicken stock

  • 1 large onion, sliced

  • 1 ounce dried porcini mushrooms, rinsed, drained, and broken

  • 1 tablespoon packed brown sugar (see Tip)

  • 5 cloves garlic, sliced

  • 1 teaspoon salt

  • 4 ounces dried rice noodles, soaked (see Tip)

  • Julienned carrots, slivered red onion, thinly sliced fresh jalapeño chile peppers, fresh cilantro, Thai basil, mint leaves, sriracha sauce, and/or lime wedges

  • Julienned carrots, slivered red onion, thinly sliced jalapeños, fresh cilantro, Thai basil, mint leaves, Sriracha and/or lime wedges for serving


  1. Remove and reserve stems from shiitake mushrooms. Thinly slice caps and chill until needed. Place shiitake stems, ginger, coriander seeds, and cloves on a double-thick, 8-inch square of 100% cotton cheesecloth. Bring up corners; tie closed with 100% cotton string.

  2. In a 5- to 6-qt. slow cooker combine spice bag, chicken thighs, water, chicken stock, sliced onion, mushrooms, brown sugar, garlic, and salt. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove and discard spice bag.

  3. Remove chicken from cooker. Remove meat from bones; discard bones. Coarsely shred chicken using two forks; cover and keep warm. Stir the reserved shiitake caps and noodles into broth mixture. Cover and cook 10 minutes more.

  4. Ladle noodle mixture into shallow bowls. Add shredded chicken and desired toppers.


5- to 6-quart slow cooker


If using a sugar substitute we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1 Tbsp. equivalent. Nutrition Facts Per Serving with Substitute: same as below except 243 ca., 26 g carb. (5 g sugars)

To soak rice noodles, in a large bowl combine noodles and enough boiling water to cover. Let stand 3 to 7 minutes or until noodles are tender but still firm (al dente), stirring occasionally.

Nutrition Facts (per serving)

246 Calories
4g Fat
27g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 3/4 cups
Calories 246
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 24g 48%
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 85mg 28%
Vitamin A 1773IU 35%
Vitamin C 13mg 14%
Folate 27mcg 7%
Sodium 623mg 27%
Calcium 54mg 4%
Iron 2mg 13%
Magnesium 43mg 10%
Potassium 603mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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