Heat olive oil in dutch oven over medium heat.
Add onion and garlic; cook and stir 2 minutes.
Add curry powder; cook 1 minute more. Carefully
stir in juice and chicken broth, 1 cup water, and
1/2 tsp salt; add carrots and celery. Bring to
boil, then reduce heat to simmer. Simmer,
covered, 20 minutes.
Add noodles; cook 6 minutes, stirring occasionally.
Add chicken and sugar snap peas. Stir in parsley
and red pepper.
Originally Submitted
7/14/2013
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