Sunday, November 13, 2011
Curry Chicken Noodle Soup
I'm always looking for a new soup. Just love having soup with homemade bread on cold nights.. nothing better:) This soup packed a lot of awesome flavor. It took the traditional flavors of carrots, onion, and celery and replaced it with ginger, jalapeño, bell pepper and curry. It was very tasty and will definitely be adding to my soup favorites.
1 Cup each diced onion and red bell pepper
3 Tbsp. curry powder
3 Tbsp. minced fresh ginger
3 Tbsp. seeded and minced jalapeño (about 1 chile)
2 Tbsp. minced fresh garlic
8 Cups low-sodiumchicken broth
8 oz frozen or dry kluski or egg noodles
2 Cups shredded rotisserie chicken
2 Cups chopped fresh spinach
1/4 Cup chopped fresh cilantro
Fresh lime juice, salt, and black pepper
Sweat onion, bell pepper, curry powder, ginger, jalapeño, and garlic in oiling a large pot over medium-low heat until onion begins to soften, about 3 minutes.
Stir in broth, cover pot, increase heat to high, and bring soup to a boil until al dente (according to package directions or about 10 minutes)
Add chicken,spinach, and cilantro, stirring just to heat through. Season soup with lime juice, salt, and black pepper.