Curried Chicken-Noodle Soup

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Curried Chicken-Noodle Soup

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Directions

  1. In a 4-quart Dutch oven, combine broth and curry paste. Cover and bring to boiling.
  2. Meanwhile, slice chicken breasts crosswise into 1/4-inch strips; sprinkle lightly with salt and set aside.
  3. Add noodles, sweet potato, and tomato to broth mixture. Return to boiling; reduce heat. Cover and simmer for 2 minutes, stirring once to break up noodles.
  4. Add chicken. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes more or until chicken is tender and no longer pink. Stir in coconut milk. Top each serving with cilantro. Makes 6 servings.
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Nutrition Facts (Curried Chicken-Noodle Soup)

  • Per serving:
  • 273 kcal ,
  • 9 g fat
  • (7 g sat. fat ,
  • 27 mg chol. ,
  • 690 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 18 g pro.
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