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Crockpot Spicy Chicken Thai Noodle Soup


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Member since 2006

Serves 12 | Prep Time | Cook Time

Ingredients

5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
1/2 tablespoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves -
cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package dried rice noodles



In a slow cooker on low heat, combine chicken


broth, wine, water, onion, green onion, garlic,


carrots, celery, salt, black pepper, curry, sage,


poultry seasoning, oregano and cayenne.


In a skillet over medium heat, cook chicken in oil


until brown. Stir into slow cooker.


Cook soup 8 hours on low or 5 hours on high


About halfway through the cooking time, stir in


the red pepper 15 minutes prior to serving, stir


in the noodles.


12 servings


Pairs Well With


Notes

A dash of local for every season
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