Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

In addition to chicken broth, the base of this chicken noodle soup gets its seasonal flair by way of orange-carrot juice. If you're not into spice, season this spring vegetable recipe to taste with crushed red pepper flakes (or omit them completely).

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

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  • Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in parsley and crushed red pepper.

Nutrition Facts

426 calories; fat 13g; cholesterol 78mg; saturated fat 3g; carbohydrates 50g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 30g; protein 27g; vitamin a 14514.9IU; vitamin c 62.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 9.3mg; vitamin b6 0.5mg; folate 77.2mcg; vitamin b12 0.3mcg; sodium 661mg; potassium 1375mg; calcium 83mg; iron 3.4mg.
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