Chicken Noodle Soup with Curry
This unique combination not only satisfies the craving for a comforting bowl of chicken noodle soup but also introduces a tantalizing layer of exotic spices, making it a flavorful and satisfying choice for those seeking a culinary adventure in a bowl.
Ingredients
Sweat:
- 1 cup each diced onions and red bell peppers
- 1 cup chopped carrots
- 3 Tbsp. curry powder (Optional)
- 3 Tbsp. minced fresh ginger
- 3 Tbsp. seeded and minced jalapeño about 1 jalapeño
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. olive oil
Stir In:
- 8 cups low-sodium chicken broth I like to use part Chicken Bone Broth-optional
- 8 oz. frozen or dry kluski or egg noodles
- ADD:
- 2 cups shredded or chopped rotisserie chicken
- 2 cups chopped fresh spinach
- ¼ cup chopped fresh cilantro
- Fresh lime juice salt, and black pepper to
- taste
Instructions
- Sweat onions, bell peppers, curry powder, ginger, jalapeño, carrots and garlic in oil in a large pot over medium-low heat until onion begins to soften, about 3 minutes.
- Stir in broth, cover, increase heat to high, and bring soup to a boil. Add the noodles and boil until al dente (according to package directions, or about 10 minutes).
- Add chicken, spinach, and cilantro; stir just to heat through. Season soup with lime juice, salt, and black pepper.
- Sweating the curry powder with the vegetables helps distribute and release its flavor in the soup.
- Kluski noodles (frozen or dry) taste like handmade. Follow package directions for cooking times.
- The heat from the soup will wilt the spinach, so stir it into the soup just before serving.
Video
Notes
KITCHEN TIP
If you’re sensitive to heat, limit the jalapeño to just half of one or leave it out entirely. If, however, you want more heat, leave the seeds in the jalapeño.
Americas Test Kitchen