Prep 20 mins
Cook 50 mins
A similar recipe was in Light and Tasty a few years ago. I tweaked the recipe and came up with my version of this comforting soup.
- 1 boneless skinless chicken breast, diced
- 1⁄2 medium onion, finely chopped
- 2 stalks celery, sliced thin
- 1 medium carrot, sliced thin
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1 (14 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup water
- 1 cup tri-color spiral pasta
- salt and pepper
- In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
- Stir in the flour and mixing well.
- Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
- Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
- Add pasta, return to boil and cook an additional 8 to 10 minutes.
- Adjust salt and pepper to personal taste, serve hot.
Terrific mid week meal. I clearly did not add enough fluid or my noodles soaked up a large amount as mine was not as soupy as the photo. I will add further stock to the leftovers. Nonetheless it was really tasty and we had some crusty bread on the side. I added a red pepper diced up too. This is my favourite style of recipe as it uses staple ingredients and does not warrant a shopping trip in order to get dinner on the table.
I really, really like this soup! I made it yesterday and I tasted it and thought it was good. After letting the flavours blend over night, it is even better. I did increase the broth and tomatoes by about 1 cup because I like alot of broth. Served with freshly grated parmesan on top! Made for Soup Fest 2011 Event. Thx Paula!
Very good Italian style soup with the addition of the tomatoes oregano and basil.