Curried Chicken Noodle Soup
delicious and warming soup with chicken, noodles and Indian spices.
  • 4 cups chicken, cooked and shredded (a whole chicken)
  • 14oz/397g pack rice noodles
  • 6 large carrots, sliced thin
  • 1lb/455g mushrooms, cleaned and chopped, medium size pieces
  • 1 medium onion, finely diced
  • 1 lb/455g baby spinach
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 2 teaspoons cumin, ground
  • 2 teaspoons corinader, ground
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric, ground
  • ½ teaspoon red cayenne powder
  • 1 cinnamon stick
  • 12 cups/3L chicken broth
  • 2 tablespoons coconut or avocado oil
  1. Start by browning the onions in the oil.
  2. When they are caramelised, add the garlic and ginger pastes and cook until fragrant, about a minute.
  3. Add all the spices.
  4. Cook about a minute in the oil.
  5. Add the carrots and the mushrooms and cook about 5 minutes.
  6. Add the broth and and bring to a simmer.
  7. Break the rice noodles in half if desired, and add to the pot.
  8. Simmer the broth until the noodles are cooked through, 10-12 minutes.
  9. Add the chicken and heat through.
  10. Add the spinach and allow it to wilt.
  11. If the soup thickens too much after the noodles are added and cooked, thin out with some water or extra broth.
  12. Serve in bowls and look out for a noodle whipping.
I usually cook a whole chicken in my pressure cooker with an onion, a couple of celery sticks, a couple of carrots, peppercorns, and some garlic cloves and about 4 qts water. It takes about 25-30 minutes depending in your chicken size. Then I strain the broth and debone the chicken. The soup can be ready in an hour.
Nutrition Information
Calories: 3047 Fat: 30g Saturated fat: 7g Unsaturated fat: 17g Carbohydrates: 430g Sugar: 43g Sodium: 8477mg Fiber: 37g Protein: 260g Cholesterol: 476mg
Recipe by Coffee and Crumpets at