This is very similar to probably what you may make often at home. Though I have found, adding a little curry powder along with some other spices, really elevates the flavor in this simple spin on a homestyle classic, of Chicken Noodle Soup. I love this version, because when I’m eating soup I want flavor, and just a tad of sodium, but nothing too overbearing. The spices in this do that, with only having to add a little salt to taste. The flavors highly elevate this classic, and will really wow your family at dinner! I hope you like it as much as we do.
Easy Curry-Spiced Chicken Noodle Soup
A simple twist, on the family loved classic.
Ingredients
- 1.5-2 lb Bone-in Chicken Thighs (6-8 thighs)
- Oil
- Salt and Pepper, to season
- 5 Large carrots, diced
- 5 Stalks of Celery, diced
- 1 White or Yellow Onion, diced
- 6 Garlic Cloves, Sliced
- 1/4 Tsp Tumeric
- 1 Tsp Curry Powder
- 1 Tsp Ground Coriander Seed
- 1 Tsp Dried Tarrago Leaves
- Salt and Pepper, to taste and season
- 6 C Chicken Broth
- Bag of Egg Noodles (put in to. your liking, I actually like a little more broth so I used maybe half of the bag.)
Instructions
- Pat dry chicken and season with salt and pepper.
- In a large dutch oven or stockpot, Heat oil on med-high heat with oil, cook chicken, skin side down first. 5 min or so, per side, or until browned. Put on a plate and set aisde.
- Add in onion, celery, and carrots to same pot and cook, stirring occasionally, until veggies are tender, and onions are translucent, about 5-6 minutes.
- Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Now add all your spices and stir well to combine. Cook just a few more minutes.
- Add Chicken back, and pour in broth. Cook covered, about 20 minutes.
- Take out the chicken and shredd. Add back to soup.
- Add egg noodles and cook another 10-15 minutes.
- Turn heat off and let sit 10 minutes before serving.
- Enjoy!
