Curried Chicken Noodle Soup with Cashews


3 cups water
2 teaspoons herb salt
1 teaspoon black pepper
1 chicken
4 tbls vinegar
4 cloves garlic, minced
½ large onion or 1 large, diced
1 tablespoon butter
1 teaspoon hot pepper powder
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon coriander
½ teaspoon cumin
2 tablespoons olive oil
1 can coconut milk
½ cup baby leeks, chopped
2 tablespoons brown sugar
Salt and pepper to taste
½ pound snap peas
3 cups spinach and/or chard
Wide rice noodles, cooked
1 cup cashews
Fresh cilantro, chopped, for garnish
Lime wedge, for garnish


1. Combine water, herb salt and pepper in a crockpot. Cook chicken in crockpot on low overnight.

2. The following morning, shred the chicken, reserving 1 cup meat for this meal.

3. Return bones and liquid to crockpot and add vinegar. Continue cooking throughout the day, at least 8 hours. Strain stock into a large bowl and reserve.

4. In a large pot, saute garlic and onion in butter until soft. Add spices and olive oil and sauté for 1 additional minute. Add reserved broth and coconut milk and simmer 5 minutes. Add 1 cup shredded chicken, baby leeks, sugar, salt and pepper and simmer 2 minutes.

5. Saute peas and chard stems for 4 minutes. Add greens and sauté an additional minute. Add to curry mixture.

6. Pour curry over noodles and top with cashews, cilantro, and lime. 

Serving Size:
5-6 servings.
SpringRain Farm & Orchard