Chicken Noodle Spring Vegetable Soup

Everybody loves chicken noodle soup. Right? Then, of course, everyone loves fresh, spring vegetables? Yes, you do! Put them together and you come up with this fabulous, tasty and, may I say, healthy soup you will want make many times.

 

  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. curry powder
  • 4 cups orange/carrot juice blend¬†– This is for real
  • 1 – 14 oz. can chicken broth (reduced salt)
  • 1 cup, carrots, cut on the diagonal
  • 1 cup sliced celery, peeled
  • 2 cups dried broad noodles
  • 2 cups shredded cooked chicken (leftovers maybe?)
  • 1 cup sugar snap peas, trimmed
  • 2 tbsp. fresh Italian parsley, chopped
  • 1/4 tsp. crushed red pepper flakes

In a large pot heat the olive oil over a medium heat. Add the onion and garlic, cooking for 2 minutes. Add the curry powder and cook for one minute longer.

Carefully, add the orange-carrot juice, chicken broth, 1 cup water and pinch of salt. Add the carrots and celery and bring to a boil. Reduce heat and simmer, covered for 20 minutes.

Add the noodles and cook for 6-7 minutes, stirring occasionally. Stir in the parsley and red pepper flakes. Serve hot with toasted baquette slices.

Serves 4

 

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