Butter Chicken Noodle Soup
Servings
6Bowls
Cook Time
30minutes

Servings
6Bowls
Cook Time
30minutes

Ingredients

  • 1/4cup


    heavy/whipping cream

  • 1/4cup


    greek yogurt

  • 1teaspoon


    curry powder

  • tsp


    salt, pepper and cayenne to taste,

  • 1lb


    pound cooked chicken or tandoori chicken

  • 4cup


    cups chicken broth

  • 2tablespoon


    cilantro (chopped)optional

  • 1tablespoon


    garlicgrated,

  • 1tablespoon


    gingergrated

  • 1


    Oniondiced

  • 1cup


    peas

  • 5ounces


    baby spinachcoarsely chopped

  • 6ounces


    rice noodles

  • oz


    canned tomatoes

  • tablespoon


    dried fenugreek leaves

  • teaspoons


    garam masala

  • tablespoons


    tomato paste

Instructions
  1. Melt the butter in a large saucepan 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.

Recipe Notes

Nutritional Information: 

1 Bowl

  • 353 Calories¬†
  • Protein: 15g
  • Fat: 14.5g
  • Carbs: 42g
  • Fiber: 6g