Thai Chicken Soup

Prep 15 minutes
Cook HIGH 3 1⁄2 to 4 1⁄2 hours
Makes 6 servings

• 1 1⁄4 pounds boneless, skinless chicken breast halves, diced

• 2 cans (14 ounces each) reduced-sodium chicken broth, Swanson®

• 2 cans (14 ounces each) light coconut milk, A Taste of Thai®

• 1 can (15-ounce) straw mushrooms, drained, Polar®

• 3 tablespoons refrigerated chopped lemongrass, Gourmet Garden®

• 1 tablespoon bottled chopped ginger, Christopher Ranch®

• 2 teaspoons Thai seasoning, Spice Islands®

• 2 tablespoons bottled lime juice, ReaLime®

• 2 tablespoons chopped fresh cilantro

1. In a 4-quart slow cooker, stir together chicken, chicken broth, coconut milk, mushrooms, lemongrass, ginger, and Thai seasoning until thoroughly combined.
2. Cover and cook on HIGH heat setting for 3 1⁄2 to 4 1⁄2 hours.
3. Stir in lime juice and cilantro.