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Teriyaki Chicken Noodle Soup (Serves 8)

We just returned from a family trip to the Washington coast. In typical Northwest style, the weather was cold and windy. There’s no better way to warm up after a chilly day at the beach than with a warm bowl of soup. I just set it in the crockpot in the morning and it was ready to serve when we got back from playing in the sand.
This recipe is Henry-approved.
Henry eats some sand at the beach.
For this recipe, I usually purchase precooked rotisserie chicken from the grocery store. Also, the tahini in this recipe adds a subtle sesame flavor, but do not feel obligated to go out and purchase a whole container of tahini if you do not have it already on-hand.

2 precooked chicken thighs
2 precooked chicken breasts
3 medium carrots
3 stalks of celery
1 leek
10 crimini or shitake mushrooms (about 6 ounces)
3 cloves garlic
2 Tablespoons fresh ginger
3 Tablespoons low-sodium soy sauce
1 Tablespoon fish sauce
1 Tablespoon rice vinegar
1 teaspoon tahini (optional)
1 teaspoon black pepper
8 cups low-sodium chicken broth
2 5.5-ounce packages fresh yakisoba noodles
Teriyaki Chicken Noodle Soup simmering in the crockpot.
Remove chicken thigh and breast meat from the bone and slice into ½-inch pieces. Place in bottom of a large crockpot. (For added flavor, you can wrap the chicken bones in a cheesecloth and let them simmer with the soup. Just remember to remove them before serving.)

Rinse and peel carrots. Cut off the top of the carrots. Cut carrots in half lengthwise. Slice into ½-inch pieces.

Rinse the celery. Cut off the ends. Slice into ½-inch pieces.

Rinse the leek. Cut off the root and the stiff green leaves. Cut in half lengthwise. Slice into ½-inch pieces.

Chop the mushrooms into 1-inch slices.

Add all vegetables to the crockpot.

Peel and mince the garlic cloves. Peel and grate the ginger. Add garlic and ginger to the crockpot.

Add soy sauce, fish sauce, rice vinegar, tahini and black pepper to the crockpot.

Pour chicken broth into the crockpot until ingredients are well-covered. Stir to combine. Set the crockpot to low for about 5-6 hours.

Approximately 20-30 minutes before you are ready to eat, add the yakisoba noodles to the crockpot. After 10 minutes, stir well to incorporate the noodles into the soup.

Serve warm in large bowls.
Teriyaki Chicken Noodle Soup served with gyoza and a fresh carrot apple salad.
How your kids can help

  • 2-year old: Adding the noodles to the crockpot and stirring them into the soup.
  • 3-year old: Rinsing and peeling the carrots.
  • 4-year old: Peel and grate the ginger.
  • 5-year old: Helping to remove the chicken meat from the bones.


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