CROCKPOT SPICY CHICKEN THAI NOODLE SOUP

 

  • 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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