A chicken noodle soup with flavours inspired by butter chicken curry! This butter chicken noodle soup is so nice and creamy and it's kept light by the use of cashew milk and greek yogurt!

Ingredients

2 tablespoons butter

1 onion, diced

2 teaspoons garam masala

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 cups chicken broth

1 (28 oz) can diced tomatoes

2 tablespoons tomato paste

1 pound cooked chicken or tandoori chicken

6 ounces rice noodles

5 ounces baby spinach, coarsely chopped

1 cup edimines or chopped kale

1 tablespoon dried fenugreek leaves (optional)

3/4 cup cashew milk or almond milk or heavy/whipping cream

1/4 cup heavy/whipping cream

1/4 cup greek yogurt

2 teaspoons garam masala

2 tablespoon parsley, chopped (optional)

salt, pepper and cayenne to taste

Directions

Step 1: Melt the butter in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Step 2: Add the curry powder, garam masala, garlic and ginger and cook until fragrant, while stirring, about a minute.

Step 3: Add the broth, tomatoes, tomato paste and chicken, bring to a boil, reduce the heat to a simmer, add the noodles and cook until tender, about 3-5 minutes.

Step 4: Add the spinach, peas and fenugreek leaves and cook until the spinach has wilted.

Step 5: Remove from heat and mix in the cashew milk, cream, yogurt, garam masala, parsley and season with salt, pepper and cayenne to taste.