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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(5 of 5)
Re: Curly Noodle Chicken Soup
Oct 7, 2009 12:24 PM
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I made this last night for dinner-Tyler has a little cold. I added yellow squash and shallots in with the other veggies and it was really good. I had the tri-color pasta this time and it looked so pretty. I peel the skin off my zucchini and squash in strips (leaving a little skin on and they look pretty that way) and they get soft and blend with the soup and I can get Tyler to eat them that way....he doesn't like zucchini/squash but he eats it in the soup.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Viv
Posts:
1,823
Registered:
12/11/04
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(4 of 5)
Re: Curly Noodle Chicken Soup
Feb 22, 2008 7:46 AM
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This is a healthy soup and sounds very tasty. Thanks Jennifer.  |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 5)
Re: Curly Noodle Chicken Soup
Feb 21, 2008 12:16 PM
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Jennifer..I love this recipe, all things good and yummy it
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Cin(\0/)
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DJ
Posts:
1,760
From:
Texas
Registered:
7/9/03
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(2 of 5)
Re: Curly Noodle Chicken Soup
Feb 21, 2008 8:28 AM
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This sounds sooo good! Since I'm home today, I'll just have to settle for Campbell's Chicken Noodle Soup!
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 5)
Curly Noodle Chicken Soup
Feb 21, 2008 5:01 AM
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Made this Tuesday night with some grilled cheese sandwiches. Very good soup! Tyler loved it.
1 pound boneless skinless chicken breasts, cut into 1/2 -inch pieces
1 large onion, chopped
4 celery ribs, sliced
1 zucchini, cut lengthwise in half , then sliced-optional
4 garlic cloves, minced
2 medium carrots, sliced- I add 4 because we love carrots
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
pinch sugar
pinch salt
1 bay leaf
3 cans ( 14-1/2 ounces each) chicken broth
1 can( 14-1/2 ounces) diced tomatoes,undrained
6 ounces uncooked spiral pasta ( rotini) -tri-color or regular
1/4 cup fresh minced parsley
1/2 cup frozen green peas
In a Dutch oven, saute the chicken , onion, celery, carrots, zucchini and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano, pepper, sugar and salt until well blended. Gradually add broth and tomatoes. Add bay leaf. Bring to a boil. Reduce heat ;cover and simmer for 1 hour. Return to a boil ;stir in pasta, peas and parsley. Reduce heat; simmer ,uncovered,for 12-15 minutes or until the pasta is tender.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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