This simple Slow Cooker Sriracha Chicken Noodle Soup turned me into a chicken noodle soup fan — and the fact that it’s made in the Crock Pot is a big bonus.
I love soup, but traditional chicken noodle soup isn’t always my thing. I wanted to tweak the flavors and texture so it would be something I actually crave.
How to Make Slow Cooker Sriracha Chicken Noodle Soup
Start with 1 1/2 pounds of chicken breasts, seasoned with kosher salt and pepper. Place them in the slow cooker and add a diced onion on top.
Pour in 1/2 cup Sriracha, 1/4 cup soy sauce, minced garlic, a tablespoon of ginger paste (or minced ginger), and about 42 ounces of chicken broth.
The noodles are added near the end so they don’t get mushy — keep reading.
Cook on low for 6 to 8 hours. When the chicken is tender, shred it right in the slow cooker with two forks.
Add 4 ounces of uncooked rice noodles (this is half of an 8-ounce box). Break the noodles into smaller pieces before adding them to the soup.
Keep the slow cooker on low and cook the noodles about 20 minutes, until tender. They look small at first but expand as they soften.
Stir in a generous bunch of chopped cilantro and taste the broth. Add more Sriracha or soy sauce if you prefer more heat or salt.
My kids enjoy spice, and they found this mild enough. I personally love it extra spicy, so I often add more Sriracha and finish each bowl with lime.
I added more Sriracha, extra cilantro, and lime — the results were fantastic.
This is a bright, spicy take on classic chicken noodle soup — bold flavors, comforting broth, and soft rice noodles. It’s an easy crowd-pleaser and a fun twist when you want something different from the usual bowl of soup.
If you like this soup, you might also enjoy these recipes
Slow Cooker Chicken Tortilla Soup
Thai Chicken Noodle Soup
Slow Cooker Chicken Taco Soup
Slow Cooker French Onion Chicken and Noodles
Best Slow Cooker Comfort Foods
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Slow Cooker Sriracha Chicken Noodle Soup
Slow Cooker Sriracha Chicken Noodle Soup is a spicy, comforting bowl made with rice noodles and slow-cooked chicken.
Main Course
American, Asian
Chicken Noodle Soup, Crock Pot, Easy, Slow Cooker Meals, Spicy, Sriracha
Ingredients
- 1 1/2 pounds chicken breasts
- kosher salt, pepper
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger paste or minced ginger
- 1/2 cup Sriracha
- 1/4 cup soy sauce
- 3 (14-ounce) cans chicken broth (42 oz total)
- 4 ounces rice noodles
- 1 bunch cilantro chopped
- Optional toppings: lime wedges, extra Sriracha
Instructions
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Place chicken in the slow cooker and season with kosher salt and pepper. Add diced onion, garlic, ginger, Sriracha, soy sauce, and chicken broth.
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Cover and cook on low for 6 to 8 hours.
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Shred the chicken with two forks in the slow cooker. Break the rice noodles into smaller pieces and add them to the soup. Cook about 20 minutes until the noodles are tender.
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Stir in chopped cilantro and adjust seasoning if needed.
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Serve with lime wedges and extra Sriracha if desired.
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