Curly Noodle Chicken Soup

(originally made 3/4/2006)

DH was recovering from sinus surgery yesterday and I wanted to make him a good hearty meal that was easy to eat. I had one small bowl, and he ate the entire rest of the pot! I did swap out the Curly Noodles for elbows, it was what I had on hand. I also used crushed tomatoes instead of diced.

Curly Noodle Chicken Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 chicken broth -- (14-1/2 ounces each)
1 can diced tomatoes -- (14-1/2 ounces) 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.

NOTES : 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.

Source: Light &Tasty

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