Lunch / Dinner
Curry Chicken Noodle Soup
Homemade soup is the ultimate cure-all. This curried version is both comforting and creative. The Cuisine Test Kitchen is always simmering — soup, that is. Chicken noodle, French onion, and tomato are permanent fixtures on our favorites list, but we like to keep them new by making some simple tweaks.
Full of rich broth and handmade noodles and simmered for hours on the stove top, classic chicken noodle soup goes unrivalled. But when time is of the essence, this Indian-spiced chicken noodle loaded with kluski noodles, rotisserie chicken, and fresh vegetables is a worthy alternative.
Ingredients
SWEAT:
STIR IN:
ADD:
Test Kitchen Tip
If you’re sensitive to heat, limit the jalapeño to just half of one or leave it out entirely. If, however, you want more heat, leave the seeds in the jalapeño.
Instructions
Sweat onions, bell peppers, curry powder, ginger, jalapeño, and garlic in oil in a large pot over medium-low heat until onion begins to soften, about 3 minutes.
Stir in broth, cover, increase heat to high, and bring soup to a boil. Add the noodles and boil until al dente (according to package directions, or about 10 minutes).
Add chicken, spinach, and cilantro; stir just to heat through. Season soup with lime juice, salt, and black pepper.
Sweating the curry powder with the vegetables helps distribute and release its flavor in the soup.
Kluski noodles (frozen or dry) taste like handmade. Follow package directions for cooking times.
The heat from the soup will wilt the spinach, so stir it into the soup just before serving.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 246
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 64mg 21%
Sodium 245mg 10%
Carbs 27g 9%
Fiber 3g 12%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.