Curry Chicken Noodle Soup

I found this recipe in an issue of Cuisine at Home.  I have modified it a bit, but my oh my.  If you love curry, this soup is for you!  I also tried out my new KitchenAid Mixer and dough handle, making some fresh bread to dip into this soup for dinner tonight.  Great comfort food for a cold winter night.  Enjoy!

Curry Chicken Noodle Soup:

1 cup diced onion

1 cup diced red pepper

1 cup diced celery

1 can mushrooms

3 T curry powder

3 T fresh minced ginger

3 T minced jalapeno

2 T minced fresh garlic

2 T olive oil

8 cups low sodium chicken broth

8 oz. Thai noodles

1 can chicken

squirt lime juice, dash of salt and pepper to taste

scallions (optional)

Sweat onion, pepper, celery, mushrooms, curry, ginger, jalapeno, garlic and oil in a large pot over medium-low heat until onion begins to soften.  Stir in broth and chicken.  Bring soup to a boil over high heat.  Reduce heat to low and let simmer for 1-2 hours.  About 30 minutes before serving, turn heat back to boiling and add noodles.  Cook until done.  Return heat to low until ready to serve.  Season with salt, pepper and a squirt of lime juice.  Sprinkle sliced scallions on top if desired.  Enjoy!