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

Instructions

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.