Curried Chicken Noodle Vegetable Soup
This soup was one of those happy mistakes that happen when you get half way done with something and realize you are missing a key ingredient. Since it’s been a month since I made this and I don’t think that I wrote it down anywhere the directions below are more like guidelines. I started with a pampered chef recipe for curried chicken noodle soup which is very good however has the fatal flaw most recipes have; not enough veggies.
I love how fast chopping veggies with my Simple Slicer is! I can do all my carrots or celery in groups! Once the carrots are sliced past the skinny part I switch to doing 3 or so at a time since that was easier to hold into. Once I sliced down to the guard I simply pushed the food holder down on top of the shortened carrots and finished with almost no waste! NOTE: always keep the guard on when free chopping veggies, many people have tried this without the guard and usually end up slicing themselves.
I glanced at the amounts in the recipe and then just started happily chopping away at what I found in my fridge until I realized my deep covered baker was looking full and did have any chicken or liquid in it yet. Oh well, you can’t have too many veggies! Then I realized I didn’t have any coconut milk. I had a moment of despair but then just decided to add whatever I had in the fridge that would be similar and extra curry powder and white pepper. Knowing myself I am pretty sure that I added some plain greek yogurt and possibly some sour cream. The result was wonderful! I love making soup in my DCB (Deep Covered Baker) because I can just toss everything in, veggies and meat and pop the whole thing in the microwave to cook. Everything comes out tasting amazing because it’s been cooked in the stoneware and usually in under 20 minutes!
1 large red bell pepper
1 large green pepper
1 medium onion
3 medium carrots, peeled
1 lb (450 g) boneless, skinless chicken thighs, trimmed – or any sort of thawed chicken you have
3 tbsp (45 mL) Indian Mild Curry Rub, divided – extra curry powder or ground ginger if desired
2 3/4 cups (675 mL) unsalted chicken stock
2 cups (500 mL) uncooked egg noodles (or less if you added too many veggies)
Additional veggies: Snap peas, frozen peas, ect. (optional)
1/4 cup (50 mL) chopped fresh cilantro (optional)
1 cup (250 mL) lite coconut milk – or some milk, sour cream or plain yogurt to taste, just watch for the thickness you are wanting
Dice bell pepper and chop onion. Slice carrots using simple slicer on the “2” setting or slice thin. Combine bell pepper, onion and carrots in Deep Covered Baker.
Dice chicken and add chicken and 1 tbsp (15 mL) of the rub to baker; mix well using Master Scraper. Microwave, covered, on HIGH 5 minutes; stir to separate chicken. Add chicken stock, 1 tbsp (30 mL) rub and noodles to baker. Microwave, covered, on HIGH 7–9 minutes or until noodles are still slightly firm, stirring once halfway through. When you stir you can check your flavor and add remaining 1 tbsp of rub or additional spices if needed
Add peas or any additional veggies and coconut milk or substitute of choice to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until noodles are tender and soup is hot. Carefully remove baker from microwave using Silicone Oven Mitts. Garnish with cilantro, if desired.
Yield: 6 servings (about 7½ cups/1.8 L)
Nutrients per serving: (about 1 1/4 cups/300 mL): Calories 230, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 22 g, Fiber 3 g, Protein 21 g
Cook’s Tip: To cook on the stovetop, prepare vegetables and chicken as directed. Spray (12-in./30-cm) Skillet with vegetable oil using Kitchen Spritzer. Heat over medium heat 1–3 minutes or until shimmering. Cook and stir pepper, onion, carrots, chicken and 1 tbsp (15 mL) of the rub 2–3 minutes or until lightly browned. Stir in stock, remaining 2 tbsp (30 mL) rub and noodles. Cover and cook 6–8 minutes or until noodles begin to soften. Stir in coconut milk and peas. Cover and cook an additional 2 minutes.