Curry Chicken Noodle Soup with Spinach
(from artmem’s recipe box)
Source: http://cattelia.wordpress.com/2010/01/24/a-different-kind-of-chicken-noodle-soup/
Ingredients
- Olive Oil
- 2 chicken breast filets (I used frozen ready-made, because I’m lazy)
- 2 small onions
- 2 tbsp curry
- 5 handful fresh spinach or the equal amount frozen
- 1/2 tsp powdered nutmeg
- 3 chicken bouillon cubes
- 1 liter/34 oz. water
- Salt & Pepper
- Egg noodles
Directions
-
Heat a pan over medium heat. Pour olive oil in the pan, just enough to cover the surface. Add the chicken filets and brown the fillets about 5 minutes on each side. Remove the fillets from pan.
-
Cut the 2 onions in slices and heat up a separate pan on medium heat. Add 1 tsp olive oil and the fresh, washed spinach. Add the nutmeg and stir untill the spinach has wilted. Put aside. (If you use frozen spinach, just thaw in a casserole with some water over low heat)
-
In a medium sized pot, pour in olive oil to cover the surface and warm at medium heat. Add the sliced onions and stir from time to time. After 3 minutes add the curry powder and mix well with the onions. Turn down heat to low and let sit about 5-10 minutes untill the onions are soft. Stir now and then.
-
In a casserole add water and put in the chicken bouillon. Turn on heat to medium. The cubes will dissolve in about 10 minutes
-
While the chicken bouillon cubes are dissolving, pull the chicken apart in small chunks
-
Add chicken and spinach to onions and stir well.
-
Add the chicken bouillon water and make the soup come to a boil. Simmer for about 2 minutes.
-
Add the noodles and let cook as said on the package directions. Add salt and pepper if needed.
-
Serve with bread (optional) and eat.