Does anybody know a really good spicy chicken noodle soup recipe?

Soup is one of my favorite foods. I want to make a spicy chicken soup or with noodles that is thick, but not like chowder. It cant be loose like the junk in cans. If possible one that tastes similar to the spicy chicken soup at carrabas, if anyone even knows what that tastes like. Please help me find the best soup possible.Does anybody know a really good spicy chicken noodle soup recipe?
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http://www.cdkitchen.com/recipes/recs/22鈥?/a>








Here are some copy cat recipe links....enjoy!Does anybody know a really good spicy chicken noodle soup recipe?
1 pound boneless chicken breasts or tenders, cut into 1-inch cubes


2 small potatoes, cubed (or cooked egg noodles or your own choic)


1 small carrot, diced


1 1/2 cups frozen corn kernels


1/2 cup chopped onion


1/2 cup chopped celery


2 tablespoons Dijon mustard


1/4 tsp ground black pepper


dash cayenne or hot pepper sauce


1/8 tsp garlic powder


2 1/2 cups vegetable juice (V-8 Brand) or crushed tomatoes if you want a thicker broth


1 1/2 cups chicken broth


salt to taste


PREPARATION:


Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder and brown in skillet pour vegetable juice and chicken broth over all. Cover and cook on low until tender add noodles and stir. Taste and add salt, if needed.


Serves 4 to 6.
Spicy Chicken Noodle Soup





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





DIRECTIONS


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.


In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.


Cook soup 8 hours on low or 5 hours on high.


About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
I don't know of one, but if you add a lot of garlic, that'll kick up the flavor!





Good luck!
add lots of pepper
This dish is a colourful and quick dish to make as a starter or light snack.





Ingredients:





2 tbsp tamarind paste





4 red Thai chilis, finely chopped





2 cloves garlic, crushed





2.5 cm/1- inch piece Thai ginger, peeled and finely diced





4 tbsp. fish sauce





2 tbsp. caster sugar





8 lime leaves





1.2 litres/2 pints chicken stock





350 g boneless chicken breast





100 g carrots, thinly sliced





350g/ sweet potato, diced





100g/3 陆 oz baby corn cobs, halved





3 tbsp fresh coriander (cilantro), roughly chopped





100 g cherry tomatoes





150g/5-陆 oz flat rice noodles





Fresh coriander chopped to garnish





飩?Place the tamarind paste, Thai chillies, garlic, and Thai ginger. Fish sauce, sugar, lime leaves and stock in a hot wok and bring to the boil, stirring constantly. Reduce the heat and cook for 5 minutes.





飩?Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minuets, stirring the mixture well.





飩?Reduce the heat and add the carrots, sweet potato and corn cobs to the wok. Leave to simmer for 5 minutes.





飩?Stir the coriander (cilantro) cherry tomatoes and noodles. Leave the soup to simmer for 5 minutes or until the pasta is tender. Garnish and serve hot.

scars