This is a healthy and hearty version of the traditional chicken noodle soup done Indian style. It’s warm and delicious. Serve it with some crusty bread, pita or naans and it makes a wonderful lunch or a light meal.It’s a great way to use your leftovers and the possibilities are endless. You can substitute turkey, seafood, even tofu and add any variety and combination of vegetables. I encourage you to try making this soup, I am sure your family and friends will really enjoy this unique version.


Curried Chicken Noodle Soup

Yield: Serves 8-10

Ingredients:

4 cups of cooked chicken, shredded
½ pound of cooked noodles (linguine works well)
6 cups of chicken stock (good quality, store bought is fine)
6 cloves of garlic, finely minced
1 piece of ginger (2 inches, peeled and finely minced)
2 small onions, finely diced
4 medium tomatoes, chopped
2 medium stalks of celery, peeled and diced
2 carrots, peeled and diced
4 tbsp of good quality mild curry powder
2 bay leaves
1 tbsp of cumin
1 tbsp coriander powder
2 tsp turmeric
salt and pepper to taste
1 can of coconut milk (light is fine)
4 tbsp oil (vegetable or canola)
juice of 2 limes
½ cup of freshly chopped cilantro leaves

Method:

In a large stock or soup pot, on medium heat add the oil. Then add the onions, ginger and garlic. Saute for 5 minutes until fragrant, then add the carrots and celery. Saute for 3-4 more minutes, and then add salt, pepper and all of the spices (curry powder, bay leaves, cumin, coriander powder and turmeric). Continue stirring and sauté for 5 more minutes until everything is well combined. Stir carefully so as not to burn the spices. Slowly add the chicken stock and bring to a boil. Reduce the heat, cover and simmer on low for 30 minutes. Check your seasonings, make any adjustments and add the shredded chicken, cooked noodles, tomatoes, coconut milk and lime juice. Mix well & simmer for an additional 10-15 minutes. Garnish with the cilantro and serve hot.