Spicy Chicken Thai Noodle Soup

• 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

1. 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.
2. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
3. Cook soup 8 hours on low or 5 hours on high.
4. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

chicken broth, white wine, water, onion, green onions, garlic, carrots, stalks celery, salt, ground black pepper, curry powder, sage, poultry seasoning, oregano, ground cayenne pepper, vegetable oil, skinless, fresh red chile pepper, rice noodles

Taken from www.allrecipes.com/recipe/23875/spicy-chicken-thai-noodle-soup/ (may not work)