Curried Chicken Noodle Soup

Prep Time
Cook Time
Ready In

Recipe: #37512

October 17, 2021

"We enjoyed this recipe using leftover chicken. Quick and easy."

Original is 4 servings


  • Serving Size: 1 (694.4 g)
  • Calories 327.8
  • Total Fat - 13.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 136.3 mg
  • Sodium - 2333.4 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.1 g
  • Protein - 15.2 g
  • Calcium - 82.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a dutch oven over medium high heat add the oil and heat until shimmering. Stir in the vegetables and salt and pepper (onion - pepper) and cook for a few minutes or until vegetables are softened.

Step 2

Stir in broth and the next 3 ingredients (-chili garlic sauce) and bring to a boil. Reduce heat to medium low and simmer until noodles are softened (3-5 minutes).

Step 3

Stir in chicken and cook until heated through (5 minutes). Stir in basil and serve.


No special items needed.

2 Reviews


Loving curry I knew I would enjoy this one. Loving spicy I used the full amount of the Chili garlic sauce, only had about a tablespoon of basil leaves which gave me plenty of flavor and I also went with an addition of Madras Curry just because, resulting in a soup which will see to reruns.


review by:
(17 Apr 2023)


Delicious soup! As there was no mention of curry in the ingredient list, I added 3 heaping teaspoons of Madras Curry powder, which was perfect for our tastes. Also added a splash of lemon juice to brighten the flavours and used cilantro. Also cooked the noodles separate so they would not absorb too much of the liquid and get soggy for the next day. The second night I added 5oz of chopped spinach. This is one very yummy soup in this cold wintery weather! Thank you for sharing Ellie! Made for Billboard Recipe Tag.


review by:
(26 Jan 2023)

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