I have had a bag of egg noodles sitting in my kitchen, probably since we moved in, over a year ago…This started to irk me, so I decided to finally use them by making a chicken noodle soup. I also happen to have a lot of yellow curry powder, so I re-routed my decision to make a curried chicken noodle soup instead. It turned out good, but I think next time I would want more curry or a paste added as well. So take that as you wish, I have listed the amount I used for my soup here, and depending on which curry you use, if it’s a light one I recommend adding more than suggested.

This is a slow-cooker recipe.

Ingredients:
* 1/2 Yellow Onion, Chopped
* 1 Bell Pepper, Chopped
* 1 Large Carrot, Chopped
* 2 Tablespoons Minced Garlic
* 1 Tablespoons Minced Ginger
* 3 Tablespoons Yellow Curry Powder
* 2 Teaspoons Cayenne Pepper
* 1 Tablespoon Celery Powder
1 Tablespoon Hot Pepper Flakes
* Salt
* 1 Can Coconut Milk
* 3 Cup Chicken Broth (I made my own beforehand! That is easy too)
* 2 Chicken Breasts
* 1/3 Cup Minced Cilantro
* 2-3 Cubs Noodles.
* Lime Wedge – For Garnish

What To Do:
1) Add the chicken to the bottom of the Crock-Pot bowl. Top with all the chopped vegetable followed by all the seasoning. Cover everything with the coconut milk and the chicken broth. Cover and cook on low for 6 hours or high for 3-4.

2) Shred the chicken once cooked. When ready to eat, add the noodles to the soup and cook for 20 more minutes or until they are soft.

3) Serve with cilantro and lime wedge.

Let me know what you think!

Cheers