I found this recipe in a magazine last week and it looked pretty good so I thought we would try it out.  Just like I thought it would be, it was good. We also liked it with a little bit of Sriracha sauce, but we put that stuff on everything. It was equally good without it too though.  I put in a little more vegetables than it calls for as well.

The Recipe:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp curry powder
• 4 cups orange-carrot juice (I used R.W. Knudsen Orange-Carrot juice from the organic section in Dillon’s)
• 1 (14 1/2 oz) can chicken broth
• 1 cup water
• 1/2 tsp salt
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 oz dried noodles(2 cups) ( I used mini bow ties)
• 2 cups chredded cooked chicken
• 1 cup sugar snap peas, trimmed
• 2 tbsp fresh parsley
• 1/2 tsp crushed red pepper

In a 4-5 quart Dutch oven, heat olive oil over medium heat.  Add onion and garlic; cook and stir for 2 minutes.  Add curry powder and cook 1 minute.  Carefully stir in orange-carrot juice, chicken broth, water, and salt; add carrots and celery.  Bring to a boil, reduce heat and simmer, covered for 20 minutes.  Add noodles, cook 6 minutes, stirring ocassionally.  Add chicken and sugar snap peas; heat through.  Stir in parsely and crushed red pepper.