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Curly Chicken Noodle Soup

★★★

  • 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 cloves garlic, minced
  • 2 tablespoons butter or stick margarine
  • 2 tablespoons olive or canola oil
  • ¼ cup flour
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon pepper
  • 3 cans chicken broth, 14-1/2 ounce each
  • 14 ½ ounces diced tomatoes, undrained
  • 6 ounces uncooked tricolor spiral pasta
In Dutch Oven, saute chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in flour, basil, oregano and pepper until blended. Gradually add broth and tomatoes. Bring to boil. Reduce heat; cover and simmer for 1 hour. Return to boil; stir in pasta. Reduce heat; simmer, uncovered, 12-15 minutes until pasta is tender.

I felt this was an appropriate meal for the congestion I’ve been suffering. Not only is it the classic chicken soup, but it’s easy and I like easy. I prepped as I went, but it would be a quicky if you had all the chicken and veggies chopped ahead of time. I added a little extra garlic and seasoned with some garlic salt at the table. I like this recipe because everything goes in the pot and you pop a lid on and come back in an hour. Even the noodles go in the same pot! My #2 said “I like all the vegetable in this.”

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