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My review
Spicy Chicken Thai Noodle Soup
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ROB BELYK
"A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles."
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Ingredients
8 h 30 m servings 131Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
- In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
- Cook soup 8 hours on low or 5 hours on high.
- About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
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Footnotes
- Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 3850 Ratings
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Most helpful positive review
9/8/2004
My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really v...
Most helpful critical review
9/23/2001
Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not make this again. A waste of time and money.
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9/23/2001
Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not make this again. A waste of time and money.
10/25/2010
I made this and I understand what people were saying now about the flavor being a little off. In theory the soup was good, but with the weird flavor going on, it sort of negated all the goodnes...
9/8/2004
My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really v...
5/10/2001
Excellent soup. Take it easy on the black pepper and I added potatoes instead of red pepper. A must to add bean sprouts...My husband begged for more.
3/3/2007
Very good and spicy. I didn't have a red pepper so I used a green jalapeño pepper instead and it turned out very very good. It had just the right amount of spice. I only cooked my soup for like ...
8/10/2002
Weird combination of ingredients. Didn't really like it. Proportions were weird. Needed more broth.
5/12/2009
not very good; it was spicy but tasted too much of powders and was incredibly salty. i wonder if some of these tablespoons were supposed to be teaspoons
1/26/2010
A good soup and fairly easy to prepare,but plan ahead because it does require a variety of ingredients and has a lengthy cooking time. "Spicy" is the recipe's first name so you should not be sur...
2/22/2009
At first, the combination of the spices seem wierd and doesn't taste quite right,but after you put in the noodles, squeeze a bit of fresh lemon juice into the soup and it is PERFECT! Love it, gr...