Crockpot Spicy Chicken Thai Noodle Soup yield: 12 servings.
5 cups chicken broth 1 cup white wine 1 cup water 1 onion, chopped 3 green onions, chopped 3 cloves garlic, chopped 4 large carrots, cut into 1 inch pieces 4 large stalks celery, cut into 1 inch pieces 1/2 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon curry powder 1/2 tablespoon dried sage 1/2 tablespoon poultry seasoning 1/2 tablespoon dried oregano 1 teaspoon ground cayenne pepper 2 tablespoons vegetable oil 3 skinless, boneless chicken breast halves - cut into 1 inch cubes 1 fresh red chile pepper, seeded and chopped 1/2 (12 ounce) package dried rice noodles 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.
