Curly Noodle Chicken Soup

• 1 lb. 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 Tbsp. butter or stick margarine
• 2 Tbsp. olive or canola oil
• 1/4 c. all-purpose flour
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/8 tsp. pepper
• 3 (14 1/2 oz.) cans chicken broth
• 1 (14 1/2 oz.) can diced tomatoes (undrained)
• 6 oz. uncooked tri-color spiral pasta

1. 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 to 15 minutes or until pasta is tender. Yield: 9 servings.

boneless skinless chicken breasts, onion, celery, carrots, garlic, butter, olive, allpurpose, basil, oregano, pepper, chicken broth, tomatoes, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96854 (may not work)