Poultry, Soups and Stews

CURLY CHICKEN NOODLE SOUP

  • 1 Pound Boneless chicken cut 1/2" pieces
  • 1 Large Onion, chopped
  • 4 Celery ribs, sliced
  • 2 Medium Carrots, sliced
  • 4 Garlic clove, minced
  • 2 T Butter
  • 2 T Oil
  • 1/4 c Flour
  • 1 t Basil
  • 1/2 t Oregano
  • 18 t Pepper
  • 3 cans (14 1/2 oz each) Chicken broth
  • 1 can (14 1/2 oz) Diced tomatoes, undrained
  • 6 oz Uncooked tricolor spiral pasta

    • In a large saucepan 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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!