Last night I put together a GREAT curry chicken noodle soup, so I thought I’d share the recipe I came up with. I impressed myself. That doesn’t happen very often! Anyway, here it is:
3 skinless boneless chicken breast halves ½ a medium onion, diced 2 or 3 teaspoons minced garlic (I used the jarred stuff) 6 cups of water 6 teaspoons Penzey’s Chicken Soup Base (bullion would work, too) Whole pepper corns, to taste. (I think I used about 6) Curry powder to taste (I used Penzey’s Vindaloo & a little Penzey’s Hot Curry…probaby ½ to one TB total) 3 handfuls of radiattore pasta (about 1 cup) Plain ramen noodles (maybe about an ounce…it was some I had left over from something else) 1 cup total of chopped baby carronts, snap peas, and green beans
Directions: In a stock pot, cut up the chicken in little pieces and saute with the diced onion over medium heat. Add a little water if necessary as the chicken and onion cook. Next, add the minced garlic and the whole peppercorns. Then add the water, chicken soup base, and curry. Heat until boiling. Reduce the heat and cover. Simmer 20-30 minutes. Add the noodles & pasta and simmer another 5-10 minutes. Add the veggies and simmer another 5-10 minutes. Serves 6 to 8. Total cooking time: About 1 hour.
Notes: Would be good with any sort of noodle, but I liked the texture the ramen gave it. I did not use any oil in this recipe, but I have fabulous non-stick cookware.