Bihun Soup for Crock Pot (slow Cooker)

by Editorial Staff


Prep Time 45 mins
Cook Time 6 hrs
Total Time 6 hrs 45 mins
Course Soup
Cuisine European
Servings (Default: 4)


  • 400 g chicken breast
  • 400 g mushrooms, fresh
  • 4 spring onion (s)
  • 1 medium zucchini
  • 1 large red pepper (s)
  • 2 shallot (s)
  • 1 clove garlic
  • 2 tablespoon soy sauce
  • 1 teaspoon sambal oelek, possibly more
  • 1 liter chicken broth
  • Salt and pepper, black from the mill
  • some oil
  • 200 g lass noodles
Bihun Soup for Crock Pot (slow Cooker)
Bihun Soup for Crock Pot (slow Cooker)


  1. First cut the chicken breast into bite-sized cubes, approx. 1 x 1 cm. Mix this with the soy sauce, the shallots cut into rings and the finely diced garlic and put in the refrigerator for now.
  2. Then clean and wash the vegetables, just rub the mushrooms with a dry cloth. Now cut the mushrooms into slices, the spring onions into rings, the zucchini and peppers into cubes. Please cut everything very evenly, then it cooks better!
  3. Now heat some oil in a large pan and briefly fry the chicken breast with the marinade. Salt and pepper the meat and add the sambal oelek - let it sear briefly. Remove the meat from the pan and set aside.
  4. Now fry the vegetables briefly in the same pan, also lightly salt and pepper. Important! Please fry everything only briefly, nothing should be cooked yet, only the ingredients should take on the roasted aromas!
  5. Now put the vegetables together with the meat in the crock pot and add the chicken broth. Season the whole thing again to taste - put the lid on and cook for 6 hours on Low.
  6. Shortly before the end of the cooking time, prepare the glass noodles according to the instructions on the packet, then gradually add them to the soup - depending on the desired consistency. I cook the pasta separately because otherwise the pasta will soak up too much of the broth, but everyone can decide for themselves.
  7. Tip: If you like it spicy, you can also add more sambal oelek. But be careful, first feel for it slowly, as in my experience it gets a little hotter during cooking.

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