Curly Noodle Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Diners will ladle out praises all around the table when you serve this flavorful soup. My husband and three sons can't get enough of it, says Maxine Pierson of San Ramon, California. 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. 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 king arthur unbleached all-purpose flour |
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).
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