Curly Noodle Chicken Soup - cooking recipe

Ingredients

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

Preparation

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.