This post is a sponsored collaboration with Progresso and Acorn. All opinions are 100% my own.
There’s nothing quite better than a pipping hot bowl of Thai Chicken Noodle Soup. It has all of the spicy, sweet flavors that meld together seamlessly in the Crock Pot!
After returning home from an extended European vacation, my family needs a serious reboot. We (and by we, I mean me) are carrying around way to many butter croissants and Swiss chocolate bars on my hips, if you know what I mean. However jet lag and a long list of things to do are not the best motivators for spending a day cooking in the kitchen.
For days when I need an easy but flavorful dinner that I know everyone will like, I stock my pantry with Progresso Soups. They are great for weight management, easy to make, and keep us full and satisfied! While the soups alone are delicious, and completely satisfying, I sometimes like to add simple ingredients to make this Thai Chicken Noodle Soup.
The beauty of this Thai Chicken Noodle Soup is that my family is completely unaware that it literally only took 5 minutes to put together and a couple hours cooking in the Crock Pot. It tastes like I spent hours in the kitchen.
As you can see in the recipe video below, I simply add some fresh herbs and flavors, as well as some coconut milk to the Progresso Light Chicken Noodle Soup, set my crockpot to low, and cook the mixture for about 2 hours. This can also be done over the stove in less than 30 minutes if you don’t have a Crock Pot.
In no time, we have a pipping hot bowl of delicious Thai Chicken Noodle Soup that is ready for slurping and bread dunking. It’s the perfect meal on a cold winter day!
The next time you are at the store, stock up on a few cans of Progresso Soups. Eat them plain or use them as a base, but either way you will have a completely satisfying meal! Enjoy!
- 1/2 bunch green onions thinly sliced
- 2 garlic cloves finely diced
- 1 1- inch piece ginger peeled, finely chopped
- 1 Thai Chili Pepper or Jalapeño seeded and thinly sliced (or with seeds, if you prefer more heat)
- 1 cup shiitake mushrooms dried or fresh
- 1 tablespoon basil finely sliced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 2 cans Progresso Light Chicken Noodle Soup
- 1 14- ounce can coconut milk
- 1 tablespoon fish sauce
- Kosher salt
- 2 cups baby bok choy coarsely chopped
- Cilantro chopped (for serving)
- Lime wedges for serving
- Add all ingredients, expect the baby Bok Choy and the serving ingredients, to Crock Pot and stir to combine.
- Set crockpot to low and cook for 2 hours.
- Right before serving, add the Bok Choy and cook for 10 minutes.
- Serve in bowls and garnish with chopped cilantro and lime wedges.