Curly Noodle Chicken Soup

This recipe is from Taste of Home - Soups 2009

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 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
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 can (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta

Directions:

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.

Makes 9 servings

We tried this recipe for the first time tonight. I was a little nervous about making something that has to simmer for an hour on a work night when we don't get home until almost 6 pm. I decided to risk it and make it anyway.

I thought that this soup had a nice flavor to it and I enjoyed all of the ingredients. The veggies were nice and tender and the chicken was juicy.

I give this soup a 4 and my husband gives it a 3 1/2.