Curry Chicken Noodle Soup
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- For less spicy, limit jalapeno to just half of one or leave it out altogether.
- 1 c. each diced onion and red pepper
- 3 T. curry powder
- 3 T. minced fresh ginger
- 3 T. seeded and minced jalapeno
- 2 T. garlic, minced
- 2 T. olive oil
- Stir in
- 8 c. chicken broth
- 8 oz. frozen or dry dluski or egg noodles
- 2 c. shredded rot. chicken
- 2 c. fresh spinach
- 1/4 c. chopped cilantro
- Fresh lime juice, salt and pepper.
- Sweat first ingre. in larg pot over med-low heat until onion begins to soften, about 3 min.
- Stir in broth, cover pot, increase heat to high and bring soup to a boil. Add noodles and boil until al dente. Add chicken, spnach and cilantro, stirring just until heated through. Season with lime juice, salt and pepper.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Curry Chicken Noodle Soup Recipe at a Glance
- COURSE: Soups/Stews