Curly Noodle Chicken Soup Recipe
- 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
- 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).
1 cup: 193 calories, 8g fat (3g saturated fat), 36mg cholesterol, 652mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
Reviews for Curly Noodle Chicken Soup
"Made this with leftover chicken. It was amazing!!! I never write reviews, but was compelled to for this recipe. It was absolutely delicious. I did throw in the skin and bones from the previous night's chicken thighs while it was cooking. Right before serving, I removed the skin and bones. Wonderful soup."
"I run the tomatoes through the food processor, my guys aren't fans of chunks of tomato. Simple, filling and very comforting!"
"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."
"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."
"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 kids have very different tastes, so it's a rare and wonderful thing to get thumbs up from everyone at the table. Will definitely make again, but will probably add a bit more broth next time."
"I love this soup! I love that it makes a huge amount and that it's so rich in flavor. We've made this several times."
"My family loves this soup! They call it Italian chicken Noodle soup. I double the garlic and I only use 2 Tbsp of flour. I increase the basil and oregano a bit too. We like it to be more soup than stew like, so I use 10 cups of chicken broth and toss in a few extra chicken bouillon cubes for flavor. We've made this a lot since it first was published and it's a staple in the winter for us. The only time consuming part is chopping the veggies which I can do ahead of time."
"great soup added fresh corn and a bit of sage will leave the flour out next time so it isnt so thick"
"Has very good flavor. My husband I both loved it. This will be one I will make over and over again. I didn't thicken it with the flour and I only used one box of chicken broth Everything else I followed the recipe exactly ."
"Made exactly as recipe reads... loved it! Will definitely make again."
"I love this soup. Very hearty & great if you have a cold. I add a little crushed red pepper, rubbed sage & tarragon."
"This soup is heavenly!!!! Made it without the flour and without the tomatoes. Tasted even bettter when it sits overnight. A definite keeper!!!!"
"My family loves this versatile soup. Sometimes I use canned chicken, sometimes I use boiled shredded chicken. I double the noodles, add 1 additional can of broth, and a can of evaporated skim milk at the very end so it's a creamy version. This is known as chicken Stoup at our house as the left overs are more like stew."
"Really good soup! Made exactly as directed."
"This was really good and easy. A little time consuming, but worth it!"
"Delicious recipe for a chilly day. I accidentally added more tomatoes then I was supposed to, but it still turned out hearty and delicious. Will for sure make again! Thank you!"
"I was looking for a good recipe to use up leftover turkey in. This was it! I think next time I would double it, the way my crew of 5 gobbled this up!"
"This has become a family favorite --one of the easiest and best chicken soups I've ever made. My kids love this. Recipe is perfect as-is, but I've also used different types of noodles and added peas or zuchhini. Excellent the 2nd day -- if you have leftovers!"
"Very good, had lots of flavor and smelled delicious while simmering. I just added regular egg noodles as I did not have tricolor pasta. Next time I make it will probably puree the tomatoes some as my family does not like chunks of tomatoes. Otherwise was excellent!"
"Just made a double batch for a bday party. It is just perfect. I made the soup the day before keeping the noodles seperate until serving. Delicious on a cold day!"
"Very, very good."
"This is one of the best chicken soups I've ever eaten. My family loves it. I have made it many times."
"Really yummy and filling. My family enjoyed it a lot."