Butter Chicken Noodle Soup

Indian, Poultry, Soups

Prep Time: 10 minutes Cook Time: 20 minutes Servings: Servings: 6 Source:

Ingredients

2 tablespoons butter

1 onion, diced

1 teaspoon curry powder

2 teaspoons garam masala

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 cups chicken broth

1 (28 oz) can diced tomatoes

2 tablespoons tomato paste

1 pound cooked chicken or tandoori chicken

6 ounces rice noodles

5 ounces baby spinach, coarsely chopped

1 cup peas

1 tablespoon dried fenugreek leaves (optional)


3/4 cup cashew milk or almond milk or heavy/whipping cream

1/4 cup heavy/whipping cream

1/4 cup greek yogurt

2 teaspoons garam masala

2 tablespoon cilantro, chopped (optional)

salt, pepper and cayenne to taste

Directions

Melt the butter in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Add the curry powder, garam masala, garlic and ginger and cook until fragrant, while stirring, about a minute.

Add the broth, tomatoes, tomato paste and chicken, bring to a boil, reduce the heat to a simmer, add the noodles and cook until tender, about 3-5 minutes.

Add the spinach, peas and fenugreek leaves and cook until the spinach has wilted.

Remove from yea and mix in the cashew milk, cream, yogurt, garam masala, cilantro and season with salt, pepper and cayenne to taste.

Nutrition

Calories 290, Fat 9.3g (Saturated 4.5g, Trans 0), Cholesterol 76mg, Sodium 216mg, Carbs 23g (Fiber 5.1g, Sugars 6.8g), Protein 30g
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