INGREDIENTS
2 cups
Chicken, cooked
1 cup
Carrots
1 cup
Celery
2 cloves
Garlic
1
Onion, small
2 tbsp
Parsley, fresh leaves
1 cup
Sugar snap peas
1 14 1/2 ounce can
Chicken broth, reduced-sodium
2 cups
Noodles, dried medium
1 1/2 tsp
Curry powder
1/4 tsp
Red pepper
1/2 tsp
Salt
2 tbsp
Olive oil
4 cups
Carrot juice, refrigerated orange