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Why recepie famous for?
A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.
Ingredients
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
½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
½ tablespoon dried sage
½ tablespoon poultry seasoning
½ 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
½ (12 ounce) package dried rice noodles
Instructions
Step 1
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.
Step 2
In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
Step 3
Cook soup 8 hours on low or 5 hours on high.
Step 4
About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
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