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


  • 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 ) reduced-sodium 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

1 cup: 223 calories, 7g fat (2g saturated fat), 35mg cholesterol, 537mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.


  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

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Jessica User ID: 8981898 257821
Reviewed Dec. 7, 2016

"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."

JMartinelli13 User ID: 92779 232914
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!"

Kimberly Hines User ID: 1929928 231849
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."

RenaGam User ID: 616715 224795
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."

hibbsbailey User ID: 1552877 221461
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."

recipehound54 User ID: 4246730 216721
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."

habenaroman User ID: 7905288 214551
Reviewed Dec. 11, 2014

"Very good"

hbaseley User ID: 3311639 61567
Reviewed Apr. 12, 2014

"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."

dccookin User ID: 7162688 111910
Reviewed Oct. 11, 2013

"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."

tstreich User ID: 1042559 61566
Reviewed Jun. 30, 2013

"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."

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