Curried Chicken Noodle Soup

This family-pleasing soup proves that our Indian Mild Curry Rub is a tasty way to add flavor to classic recipes.

Ingredients

  • 1 large red bell pepper
  • 1 medium onion
  • 2 medium carrots, peeled
  • 1 lb (450 g) boneless, skinless chicken thighs, trimmed
  • 3 tbsp (45 mL) curry powder, divided
  • 2 3/4 cups (675 mL) unsalted chicken stock
  • 2 cups (500 mL) uncooked egg noodles
  • 1 1/2 cups (375 mL) snow peas
  • 1/4 cup (50 mL) chopped fresh cilantro (optional)
  • 1 cup (250 mL) lite coconut milk

Directions

  1. Dice bell pepper using Santoku Knife. Chop onion using Food Chopper. Slice carrots. Combine bell pepper, onion and carrots in Deep Covered Baker.

  2. Dice chicken using Boning Knife. Add chicken and 1 tbsp (15 mL) of the curry powder to baker; mix well using Master Scraper. Microwave, covered, on HIGH 5 minutes; stir to separate chicken. Add chicken stock, remaining 2 tbsp (30 mL) curry powder and noodles to baker. Microwave, covered, on HIGH 7–-9 minutes or until noodles are still slightly firm, stirring once halfway through.

  3. Meanwhile, on clean cutting board, trim peas; slice peas in half on a bias. Chop cilantro, if using. Add peas and coconut milk to baker; stir. Microwave, covered, on HIGH 3–-5 minutes or until noodles are tender and soup is hot. Carefully remove baker from microwave using Silicone Oven Mitts. Garnish with cilantro, if desired.

Yield:

  • about 7 1/2 cups (1.8 L)
    6  servings of about 1 1/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 22 g, Fiber 3 g, Protein 21 g

Cook's Tips:

To cook on the stovetop, prepare vegetables and chicken as directed. Spray (12-in./30-cm) Skillet with vegetable oil using Kitchen Spritzer. Heat over medium heat 1–-3 minutes or until shimmering. Cook and stir pepper, onion, carrots, chicken and 1 tbsp (15 mL) of the rub 2–-3 minutes or until lightly browned. Stir in stock, remaining 2 tbsp (30 mL) rub and noodles. Cover and cook 6-–8 minutes or until noodles begin to soften. Stir in coconut milk and peas. Cover and cook an additional 2 minutes.

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