Curried Chicken Noodle Soup
Recipe from
Ladies' Home Journal
The aromatic Asian flavors in this main-dish soup are a welcome change from traditional chicken noodle.
Servings:
6 servings
Total Time:
30 mins
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Ingredients
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3 14-ounce canschicken brothsee savings
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1 mediumsweet potato, peeled and choppedsee savings
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1 to 2 tablespoonsgreen or red Thai curry pastesee savings
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2boneless, skinless chicken breast halvessee savings
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1/2 teaspoonsaltsee savings
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1 5-ounce packageJapanese curly dried wheat-flour noodles or capellinisee savings
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1 mediumtomato, dicedsee savings
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1 cupunsweetened coconut milksee savings
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1 cuplightly packed fresh cilantro leavessee savings
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Directions
1.
Combine broth, potato and curry paste in a pot. Cover and bring to a boil; simmer 5 minutes.
2.
Slice chicken breasts crosswise 1/4-inch thick; sprinkle with salt. Add noodles and tomato to broth. Bring to a boil; cover and simmer, stirring, 2 minutes. Add chicken; simmer 2 to 3 minutes, until cooked through. Stir in coconut milk. Remove from heat and sprinkle with cilantro. Makes 6 servings.
Nutrition information
Per serving: Calories 295, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 30 mg, Sodium 1440 mg, Carbohydrate 29 g, Fiber 2 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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