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
- 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).
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Curly Noodle Chicken Soup
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"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."