- 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 or stick margarine
- 2 tablespoons olive or canola oil
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 6 ounces uncooked tricolor spiral pasta
- In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended. Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Yield: 9 servings.
Reviews forCurly 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."