Spring Vegetable Chicken Noodle Soup
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.
You'll also love
- Turkey Cobb Salad 4.5/5 (16 Votes)
- Roasted Honeygold Potatoes and... 4.5/5 (16 Votes)
- Salmon and Shrimp Fettuccine... 4/5 (89 Votes)
- Ginger Beef and Ramen Noodle Soup 3.9/5 (34 Votes)
Review this recipe