Spring Vegetable Chicken Noodle Soup

Photo by Courtney P.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bhg.com

Ingredients

  • 2

    tablespoons olive oil

  • 1

    small onion, finely chopped

  • 2

    cloves garlic, minced

  • 1 1/2

    teaspoons curry powder

  • 4

    cups refrigerated orange-carrot juice (such as Bolthouse Farms Orange + Carrot or Naked Orange Carrot)

  • 1

    14 1/2ounce canreduced-sodium chicken broth

  • 1/2

    teaspoon salt

  • 1

    cup carrots, diagonally sliced

  • 1

    cup sliced celery

  • 2

    cups dried medium noodles (2 cups)

  • 2

    cups shredded cooked chicken

  • 1

    cup sugar snap peas, trimmed

  • 2

    tablespoons fresh parsley leaves

  • 1/4 - 1/2

    teaspoon crushed red pepper

Directions

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. 2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in parsley and crushed red pepper.

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