Looking for a gluten-free version of Wegman’s Easy Thai Chicken Soup Recipe? Try this delicious twist that’s even better!
Deliciously Simple Gluten-Free Thai Chicken Soup Recipe Better than Wegmans
Looking for an easy and delicious Thai Chicken Soup recipe? Look no further! This recipe is even better than the Wegman’s “Easy Thai Chicken Soup” and can be made right in your crockpot for added convenience. Say goodbye to long hours in the kitchen and hello to a flavorful and satisfying meal.
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Better than Takeout: Authentic and Easy Thai Chicken Soup Recipe (Gluten-Free)
Today we’re going to be making some uh some chicken Thai soup um I love making Thai soup whether we’re putting noodles in it rice noodles or not um this is great the Wegman’s catalog we get a Wegman’s catalog and it just came out with this easy Thai chicken soup recipe and it only has a few ingredients uh we can.
Look at that in a minute but it basically is just chicken right so we’re going to put some chicken in the crock poot with uh with some Thai soup and let it just uh simmer on low for like 7 hours and then we’re going to shred the chicken I’ll probably only use half this pack um but what makes a good Thai soup is uh is some of the herbs that they use.
So a good Thai soup should always have some uh ginger and lemongrass in it a little garlic a little lime juice uh and some cilantro and some green green onions all right so that that’s what makes a good uh Thai soup whether you’re using just um chicken stock or you you can get some some pre-made Thai style ginger chicken stock like like Wegman’s.
Has so this recipe basically just calls for some green onions and some zucchini and some and some celery chopped up but I’m going to add uh for a Topper I’m going to slice up some jalapenos and then people can put the Jalapeno in their soup if they want it I’m going to add some cilantro I’m going to add a pack of mixed mushrooms I think it has.
Uh white mushroom shitaki and baby bella mushrooms oyster mushrooms are good too uh for this so sometimes I’ll just get the shitaki and oyster mushrooms but I just picked up one pack of of a mixed mushroom and then uh at the end uh people can put in some green onions on top some cilantro on top like I said the jalapeno on top or some bean sprouts on.
Top so what we’re going to put in the soup vegetable wise we’re going to put uh the tips of the green onions we’re going to spaghettify this uh zucchini to make zoodles and we’re going to chop up some celery and the mushrooms so those are the veggies we’re going to put in here we’re going to put in onions um green onions zucchini.
Mushrooms and cery and then these are going to be the Toppers some cilantro and some bean sprouts and some jalapenos and then we’re gonna add some lime juice and if you wanted to spice it up some more you could you could add later some Sriracha or Sriracha Sriracha Sriracha um or you could put some Sriracha in the soup you could also put jalapenos in.
Soup if you like it spicy I like it spicy but not everybody in the family does so I just put the jalapenos on the side and then when I get my soup I throw a slice of Jalapeno in My Soup and just pour the soup over the top and that kicks it up makes it nice and spicy so let’s go ahead and get started you can see here’s this here’s the recipe from.
The catalog so it says to buy shredded chicken and buy chicken broth but I’m just going to put the raw chicken breast in the crock poot and that’s going to make the chicken juice and that’s going to um I’m going to be shred that in 7 hours after it’s been on low all right and then you have the zoodles and the celery sticks some lime juice uh you.
Could add fish sauce which I’m going to add um and green onions and then I’m going to add cilantro to it also and obviously I’m going to add some of the ginger and lemongrass uh with that to soup okay so we got our our crock pot on low I’m going to give it a little spray here with some olive oil spray it’s already kind of.
Warm and I’m going to start I’m going to put some uh some cilantro stems and green onions in the crock pot all chopped up chop chop chop chop it all up spread it around a little bit there we go I could throw a.
Little little garlic down that’s good I’m going to add some chicken now we got one two three four actually three is good so this is going to be a soup so I’m going to cook this for seven hours and then I’m going to.
Shred it all up so the chicken will you know when I shred it all up there’ll be a lot more chicken in there uh now I want to make sure I add my Thai My Thai Flavor so I’m going to add some lime juice some fresh ginger that’s good and you do this to flavor to me you can’t go wrong with how.
Much lemongrass and fresh ginger you add to your Thai soup and uh this is fish sauce Thai Kitchen fish sauce I’m just going to add a little bit of this there you go all right so so in the pot I just added my my lime juice and my my lime juice and my fish sauce and then.
I added some garlic and ginger and lemongrass uh fresh and I added my um white Parts the tips of the green onions I chopped those up fine and put in some cilantro stems so that’s what I’m going to put in here now and then I’ll just throw in uh some of this Thai broth I mean I have more but for the first seven hours I’m just.
Going to have this much in here like one 32 o container of Thai Thai broth from Wegman’s give this a stir all right now if you like if you like spicy typ food uh you could add a little Sriracha right now I just put it in there but not everybody likes it so.
They can add it at the end uh my boys like it they’ll it I’ll put this on the table then those’ll are squirt some in their soup so all we’re going to do now is cover this let it sit on low for 7 hours and then uh we’ll be adding the vegetables at that point um so that the vegetables aren’t overcooked okay it’s it’s been about 4.
Hours in uh oh oh the ginger and the lemongrass and the cilantro smells so good oh my goodness it’s like a herbal tea it’s so good um I’m going to throw these mushrooms in because I don’t care if the mushrooms are quote unquote overcooked I just want them to be melted down and I want the flavor to go in there so the chicken’s not ready to be.
Shredded yet but I’m just going to throw these mushrooms in now and let those cook down more um we got there’s more juice in here because you’re getting all the juice from the chicken I could have put the mushrooms in earlier and just let them go in there too but I figured I wait until the chicken was partially cooked because um.
You just get you get so much more juice from the cooked chicken than you have just from that first box of Thai soup all right so I’ll be adding I’ll be adding more Thai soup later um but I’m going to let these mushrooms cook down and you know the great thing about this uh to cook the soup I could have put the chicken in last night and.
Then just let it cook all night and then shred in the morning and then just put a little extra broth in here and let it cook on slow or on warm all day um cook up important thing is just that before you eat make sure you put the vegetables in um not not too early because then they’ll get mushy if you want the vegetables nice and fresh you want to.
Wait and put them in you know about 10 15 minutes before you eat so that they’re just just cook just right so it’s not overcooked vegetables so we’re going to cover this up again and then I’ll see you in another uh maybe 5 hours okay all right it’s been uh it’s been 9 hours so this chicken is ready to be shredded and oh.
You can see it’s falling apart it’s exactly what you want is you want it to be so cooked that when you come in here it just falls apart you can’t even pick it up with your fork this will be easy just go in here we’re going to shred this chicken up all right so this is this is what takes so long now all we do is put the soup.
Together we put it in the rest of our our uh soup stock we put in our vegetables and it’s all done and it smells delicious oh my goodness we got our mushrooms in here we got lemongrass we got Ginger we got some cilantro we got some garlic we have a little fish sauce some.
Lime juice and all this chicken and then we use that thae chicken broth so look how fast that was this this is all shredded up already I just come in here I cooked it for 9 hours this chicken’s been sitting in here I can add.
Another box of the chicken broth top it off this is uh this Thai style ginger free range chicken broth it’s got lemongrass in it it’s got a little Sriracha in it it’s got ginger in it of course some garlic all types of stuff oh lime leaves all right.
I’m going we’re going to take these zucchinis and we’re going to turn it into zoodles we’re going to spaghettify it all right so we’re turn here you can see you get this Noodles coming out never.
there’s one here’s the second one com there you go there’s the second one.
These are Italian dogs so they love zucchini so I got to give them some here you go have some zucchini good dog go on get all right so uh we got our zoodles we’re just going to slice them up so that we don’t have any like really long pieces we want to cut them up so these are the only vegetables we got.
Left that go in the soup is uh we have our our diced celery and our zoodles okay let’s uh let’s get all our zoodles in there just put them right in let’s drop in all our celery now we’re going to Stir It Up and there you go so this is on low this is looking good this is looking.
Very good I’m going to I’m going to cover this up and let it sit for about 10 minutes let’s come that I’m going let this sit for about 10 minutes and then I’m going to pour myself a bowl okay our soup’s done so uh I got some stuff to put on top put inside I’ll.
Throw a a couple jalapeno slices in there see it looks nice spoon some of this stirred up M this looks good all right now what I’ll do is I’ll uh I’ll toss on some green onions a little.
Cilantro and some bean sprouts and there you go that’s it it’s all in there and my soup’s ready to eat and it smells delicious
