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Curly Noodle Chicken Soup Recipe
Curly Noodle Chicken Soup Recipe photo by Taste of Home

Curly Noodle Chicken Soup Recipe

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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. —Maxine Pierson, San Ramon, California
TOTAL TIME: Prep: 10 min. Cook: 1 hour 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 25 min.
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Curly Noodle Chicken Soup in Light & Tasty June/July 2002, p54

Nutritional Facts

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.

Reviews for Curly Noodle Chicken Soup

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (10)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2015

"My mother always used a tomato base for her chicken noodle soup so naturally I fell in love with this recipe. I use rotisserie chicken."

MY REVIEW
Reviewed Apr. 13, 2015

"I have been making this soup for a few years now and love it. My son is 7 and can't get enough. Very family friendly tasty recipe. I also add a little extra broth."

MY REVIEW
Reviewed Feb. 27, 2015

"I used a whole chicken I purchased at the grocery store. I also changed the amount of tomatoes. I used to cans of diced tomatoes with garlic."

MY REVIEW
Reviewed Jan. 2, 2015

"Tasty variation of a basic chicken noodle soup. Very easy to throw this together. I had leftover baked chicken breasts that I needed to use up so I saved a little time in having the chicken already cooked and I eliminated the oil that would have been used to cook the chicken in the saucepan. I used a healthy, lower-carb penne pasta and it worked well. I thought I was saving sodium by using low-sodium broth but ended up adding salt at the end to enhance the taste of the soup. When I make this again, I think I will either use Italian tomatoes or increase the amount of spice to liven it up a bit."

MY REVIEW
Reviewed Dec. 11, 2014

"Very good"

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