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Slow Cooker Curried Chicken Noodle Soup
Everyone's favorite chicken noodle bouyed with curry powder for a delicious update on a classic.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
American, Fusion, Indian
Servings:
6
Calories:
237
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
6
cups
chicken broth
1
lb.
boneless skin-less chicken breasts
1 1/2
cups
celery
sliced
1 1/2
cups
carrots
sliced
1/2
cup
yellow onion
diced
1
tsp.
garlic
minced
1
tsp.
curry powder
1
tsp.
turmeric powder
1/4
tsp.
pepper
2
bay leaves
salt
to taste; add at the end if needed
6
oz
egg noodles
cooked according to package directions (half bag)
US Customary
-
Metric
Instructions
Add the chicken broth, chicken, celery, carrots, onion, garlic, curry powder, turmeric, pepper, and bay leaves to the slow cooker.
Cover and cook on LOW for 8 hours.
Remove bay leaves, add the cooked and drained noodles.
Taste for salt, add if needed.
Stir and serve!
Nutrition
Calories:
237
kcal
|
Carbohydrates:
28
g
|
Protein:
22
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
997
mg
|
Potassium:
758
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
5500
IU
|
Vitamin C:
21
mg
|
Calcium:
55
mg
|
Iron:
2
mg