Curly Noodle Chicken Soup

By Totlxtc

Ingredients

• 1 * 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 * 1 large onion, chopped
• 4 * 4 celery ribs, sliced
• 2 * 2 medium carrots, sliced
• 4 * 4 garlic cloves, minced
• 2 * 2 tablespoons butter
• 2 * 2 tablespoons olive oil
• 1 * 1 teaspoon dried basil
• 1/2 * 1/2 teaspoon dried oregano
• 1/8 * 1/8 teaspoon pepper
• 3 * 3 cans (14-1/2 ounces each) chicken broth, divided
• 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
• 6 * 6 ounces uncooked tricolor spiral pasta
• 1/4 * 1/4 cup all-purpose flour

Details

Servings 9

Preparation

Step 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.
* 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).


Nutritional Analysis: 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.

Curly Noodle Chicken Soup published in Light & Tasty June/July 2002, p54
Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana