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.
- 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
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.
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.
- 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
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.