Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

This is a great dish that merges a college favorite with an adult upgrade. The slow cooker is indeed a friend and reminds me of the hot pot in the dorm room.

The Soup Diva

Part lo mein, part ramen, all delicious!

1 lb boneless, skinless chicken breasts
2 packs dry ramen noodles
2 cups chicken broth
5-8 oz shitaki mushrooms
1 cup shredded carrots
1/4 cup soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp fish sauce
2 tsp minced ginger
1 tsp minced garlic
1/2 tsp garlic chili paste
Salt and black pepper to taste
Soft-boiled egg half for each bowl (optional)
Diced green onion for garnish (optional)

Lay chicken on bottom of slow cooker. Add everything else except vegetables and noodles and stir lightly to coat, then spread vegetables over top of chicken. Heat on high 3 hours or low 5-6 hours; remove chicken to a plate and set aside. Add noodles to slow cooker; shred chicken and add back to cooker and cook for 30-45 more minutes or until vegetables and noodles are done to desired tenderness. Top with…

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