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Spring Vegetable Chicken Noodle Soup

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Rate this recipe 4.5/5 (15 Votes)

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

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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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