INGREDIENTS

* 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

Method

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.

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