Italian Curly Chicken Noodle Soup
Try this Italian Curly Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1 tsp dried oregano
- 1/4 tsp pepper
- 2 tsp dried basil
- 1/2 cup flour
- 4 tbsp butter
- 4 tbsp olive oil
- 2 tsp. onion powder
- 1 lb. boneless skinless chicken breasts, cut into pieces (or 2 12 oz. cans shredded canned, chicken chunks)
- 4 celery ribs, sliced (or 1/4 cup dehydrated celery pieces)
- 4 medium carrots sliced (or 2 cans carrots added close to end of cooking time)
- 4 garlic cloves minced (or equivalent in dried garlic pieces)
- 12 cups chicken broth (i often use water and chicken boillon cubes)
- 2 cans (14 oz each) petite diced tomatoes undrained
- 12 oz uncooked tricolor spiral pasta
- Carbohydrate 105.227955 g
- Cholesterol 244.24 mg
- Fat 204.5056825 g
- Fiber 21.5034000375271 g
- Protein 40.5281575 g
- Saturated Fat 74.32002025 g
- Serving Size 1 1 Serving (4061g)
- Sodium 5080.4135 mg
- Sugar 83.7245549624729 g
- Trans Fat 10.0165415 g
- Calories 2392 calories
In a large soup pot, saute the chicken, onion, celery, carrots, and garlic in butter and oil for 5 minutes. (If I make it with dehydrated celery then I add that as soon as I get all the liquids in the pot together; if I make it with canned carrots I add the carrots about 30 minutes till the end). Stir in flour, basil, oregano,, and pepper until blended and make a sort of paste. Have liquids ready to add. 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.
