Spicy Chicken Thai Noodle Soup33 Reviews
- Prep: 20 min
- Cook: 8 hr 10 min
- Ready In: 8 hr 30 min
“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.” - by ROB BELYK
Original recipe yields 12 servings
- 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.
- In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
- Cook soup 8 hours on low or 5 hours on high.
- About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
Amount Per Serving (12 total)
- 131 cal
- 3 g
- 14.5 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not make this again. A waste of time and money...." See more"
"I made this and I understand what people were saying now about the flavor being a little off. In theory the soup was good, but with the weird flavor going on, it sort of negated all the goodness. I ..." See moretried to analyze what about it made it that way, and I decided if I make this again, I would omit the poultry seasoning and the sage. Also, my chicken got a little overcooked. I cut the cayenne down to 1/4 of a teaspoon and it was the perfect amount of spice - not overpowering, but still a little spicy."
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