Spicy Chicken Thai Noodle Soup

Ingredients

• 4 large carrots cut into 1 inch pieces
• 4 large stalks celery cut into 1 inch pieces
• 5 cups chicken broth 
• 1 tablespoon curry powder 
• 0.5 tablespoon sage dried
• 3 cloves garlic chopped
• 3  green onions chopped
• 1 teaspoon ground pepper 
• 1 teaspoon ground pepper black
• 1  onion chopped
• 0.5 tablespoon oregano dried
• 0.5 tablespoon poultry seasoning 
• 1  chile pepper fresh red seeded chopped
• 12 ounce rice noodles dried
• 0.5 teaspoon salt 
• 3  chicken breast halves boneless skinless cut into 1 inch cubes
• 2 tablespoons vegetable oil 
• 1 cup water 
• 1 cup white wine 

Equipment

• frying pan
• slow cooker

Directions

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.