Chinese chicken and ramen soup from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 21) by America's Test Kitchen Editors

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Notes about this recipe

  • wkhull on February 09, 2023

    This was a winter delight, however was not very ramen-y. I used a half chicken instead of thighs and it came out beautifully tender. I did the initial microwave bit on the stove top, then transferred to a slow cooker for 5 1/2 hours on high. Then back to the stove top for the final bits with the cabbage and ramen. I rated this about 3 1/2 stars on its own. However, I highly recommend making Cook's Illustrated "Tender Greens with Asian Flavorings” (1994 Sept/Oct, p 21) and adding that on top. Gave it the Asian flavor it really needed. (Plus healthy, so win-win.) The ramen gets a little over done the next day reheated as left overs, so consider adding the ramen as you go or using rice instead.

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