Crockpot Spicy Chicken Thai Noodle Soup
12 servings
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.
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