Spicy Chicken Thai Noodle Soup

This slow cooker chicken soup is flavored with curry, sage, oregano and red chile pepper and has rice noodles.

Rated 3.6 from 35 votes

Prep Time

20M

Total Time

8H30M

Servings

12 servings

What You Need

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

Instructions

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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