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- Cooking Time:
- Servings: 12
- Preparation 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
Directions
- 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
Notes
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