Bihun Soup for the Crock Pot (Slow Cooker)

Ingredients for 4 servings:

• 400 g chicken breast
• 400 g mushrooms, fresh
• 4 stalk(s) spring onion(s)
• 1 m.-large zucchini
• 1 large red bell pepper(s)
• 2 shallots
• 1 clove(s) garlic
• 2 tbsp soy sauce
• 1 tsp Sambal Oelek, possibly more
• 1 liter chicken broth
• Salt and pepper, black from the mill
• some oil
• 200 g glass noodles

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 45 minutes

for the 3.5l Crock Pot

First, cut the chicken breast into bite-sized cubes, approximately 1 x 1 cm. Mix these with the soy sauce, the shallots (sliced ​​into rings), and the finely diced garlic, then refrigerate. Then, clean and wash the vegetables, rubbing the mushrooms with a dry cloth. Slice the mushrooms, ring the spring onions, and dice the zucchini and bell peppers. Make sure everything is evenly sized to cook better! Heat a little oil in a large pan and briefly fry the chicken breast in the marinade. Season the meat with salt and pepper, then add the sambal oelek and let it cook briefly. Remove the meat from the pan and set aside. Briefly fry the vegetables in the same pan, also lightly seasoning with salt and pepper. Important! Only fry everything briefly; you don’t want anything to cook over time; you just want the ingredients to absorb the roasted flavors. Now add the vegetables and meat to the crock pot and pour in the chicken broth. Season to taste, cover, and cook on low for 6 hours. Shortly before the end of the cooking time, prepare the glass noodles according to the package instructions, then gradually add them to the soup – depending on the desired consistency. I cook the noodles separately because otherwise they absorb too much of the broth, but that’s up to you. Tip: If you like it spicy, you can add more sambal oelek. But be careful, go slowly at first, as in my experience it gets a bit hotter during cooking.