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.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


  • 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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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

131 calories; 3 g total fat; 17 mg cholesterol; 155 mg sodium. 14.5 g carbohydrates; 7.9 g protein; Full Nutrition

Reviews (38)

Read More Reviews
51 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 1
Rating: 2 stars
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. Read More
Rating: 3 stars
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 goodness. I tried to analyze what about it made it that way and I decided if I make this again I would omit the poultry seasoning and the sage. Also my chicken got a little overcooked. I cut the cayenne down to 1/4 of a teaspoon and it was the perfect amount of spice - not overpowering but still a little spicy. Read More
Rating: 5 stars
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 very good. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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 an hour and a half b/c I only made a serving for 4 but it still turned out good. I seriously don't know why this recipe has so many bad reviews. It's a good recipe. Read More
Rating: 2 stars
Weird combination of ingredients. Didn't really like it. Proportions were weird. Needed more broth. Read More
Rating: 2 stars
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 Read More
Rating: 4 stars
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 surprised that it is. The combo of flavors makes it unique (if not a bit confusing). It hinted at more of a spicy Italian flavor to me so I added a teaspoon of sesame oil toward the end of cooking to give it more of an Asian taste. I enjoyed this soup and will likely make it again someday. Read More
Rating: 4 stars
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 great for Febuary! Read More