Curly Noodle Chicken Soup Recipe

Curly Noodle Chicken Soup Recipe photo by Taste of Home

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Diners will ladle out praises all around the table when you serve this flavorful soup. "My husband and three sons can't get enough of it," says Maxine Pierson of San Ramon, California. "I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings."

This recipe is:

Healthy

Diabetic Friendly

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Curly Noodle Chicken Soup Recipe

Prep: 10 min. Cook: 1 hour 25 min.

Yield: 9 Servings

10 85 95

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta
1/4 cup all-purpose flour

Directions

In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 9 servings (about 2 quarts).

Nutritional Analysis: One serving (1 cup) equals 193 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 652 mg sodium, 16 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Originally published as Curly Noodle Chicken Soup in Light & Tasty June/July 2002, p54

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana