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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

Reviews for Curly Noodle Chicken Soup

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2015

"I run the tomatoes through the food processor, my guys aren't fans of chunks of tomato. Simple, filling and very comforting!"

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."

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