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Curly Noodle Chicken Soup

I created this recipe to serve at a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. —Maxine Pierson, San Ramon, California
  • Total Time
    Prep: 10 min. Cook: 1 hour 25 min.
  • Makes
    9 servings (about 2 quarts)


  • 1 pound boneless skinless chicken breasts, 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 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 ounces uncooked tricolor spiral pasta
  • 1/4 cup all-purpose flour


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 cup: 223 calories, 7g fat (2g saturated fat), 35mg cholesterol, 537mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

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  • Jessica
    Dec 7, 2016

    Made this with leftover chicken. It was amazing!!! I never write reviews, but was compelled to for this recipe. It was absolutely delicious. I did throw in the skin and bones from the previous night's chicken thighs while it was cooking. Right before serving, I removed the skin and bones. Wonderful soup.

  • JMartinelli13
    Sep 15, 2015

    I run the tomatoes through the food processor, my guys aren't fans of chunks of tomato. Simple, filling and very comforting!

  • Kimberly Hines
    Aug 26, 2015

    My mother always used a tomato base for her chicken noodle soup so naturally I fell in love with this recipe. I use rotisserie chicken.

  • RenaGam
    Apr 13, 2015

    I have been making this soup for a few years now and love it. My son is 7 and can't get enough. Very family friendly tasty recipe. I also add a little extra broth.

  • hibbsbailey
    Feb 27, 2015

    I used a whole chicken I purchased at the grocery store. I also changed the amount of tomatoes. I used to cans of diced tomatoes with garlic.

  • recipehound54
    Jan 2, 2015

    Tasty variation of a basic chicken noodle soup. Very easy to throw this together. I had leftover baked chicken breasts that I needed to use up so I saved a little time in having the chicken already cooked and I eliminated the oil that would have been used to cook the chicken in the saucepan. I used a healthy, lower-carb penne pasta and it worked well. I thought I was saving sodium by using low-sodium broth but ended up adding salt at the end to enhance the taste of the soup. When I make this again, I think I will either use Italian tomatoes or increase the amount of spice to liven it up a bit.

  • habenaroman
    Dec 11, 2014

    Very good

  • hbaseley
    Apr 12, 2014

    My kids have very different tastes, so it's a rare and wonderful thing to get thumbs up from everyone at the table. Will definitely make again, but will probably add a bit more broth next time.

  • dccookin
    Oct 11, 2013

    I love this soup! I love that it makes a huge amount and that it's so rich in flavor. We've made this several times.

  • tstreich
    Jun 30, 2013

    My family loves this soup! They call it Italian Chicken Noodle Soup. I double the garlic and I only use 2 Tbsp of flour. I increase the basil and oregano a bit too. We like it to be more soup than stew like, so I use 10 cups of chicken broth and toss in a few extra chicken bouillon cubes for flavor. We've made this a lot since it first was published and it's a staple in the winter for us. The only time consuming part is chopping the veggies which I can do ahead of time.