Chicken and Ramen Soup

INGREDIENTS

• 2 boneless chicken breasts or 4 thighs
• 1 16-oz pkg fresh baby carrots, cut in half lengthwise
• 1 medium stalk celery, chopped
• 1 8-oz can sliced bamboo shoots
• 1 8-oz can water chestnuts
• 1 pkg Oriental ramen
• 3 cans chicken broth
• 1 cup frozen sugar snap peas, thawed
• 2 green onions, sliced

DIRECTIONS

1. in green crock, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of ramen seasoning packet. Pour broth over top.
2. Cover, cook on low for 7-8 hours.
3. About 10 minutes before serving, remove chicken from crock, shred, and return to crock. Coarsely break noodles into soup. Stir in sugar snap peas. Cover, cook and additoin 10 minutes or until noodles are tender.
4. Stir in green onion and season with salt and pepper if desired.

(bettycrocker.com)

-- JMagGuthrie - 30 Dec 2013