Spicy Chicken Thai Noodle Soup

33 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

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
131 cal
7%

Carbs
14.5 g
5%

Based on a 2,000 calorie diet

Reviews (33)

Rate This Recipe

KIMAR

Mar. 7, 2003

"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"

tperry1234

Oct. 25, 2010

"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."

WHMAMA1

Sep. 8, 2004

"My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really very go..." See moreod."

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