Curly Q Noodle Chicken Soup

This looks so good, cant wait to try it this fall for my OAMC marathon in September

• Ready In: 1 hr 45 mins
• Serves: 9
• Yields: 2 quarts of soup

Ingredients

• 1  lb boneless skinless chicken breast, cut into 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  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄8 teaspoon pepper
• 3 (14 1/2ounce) cans chicken broth, divided
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 6  ounces  uncooked tri-color spiral pasta
• 1⁄4 cup all-purpose flour

Directions

1. In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
2. Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
3. Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.