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August 2, 2011
Chicken Curly Noodle Soup
Heart-warming Soups
Prep time:
15 minutescooking time:
25 minutes“Grandma's version of chicken noodle soup was fun to eat because she made it with curly pasta.”
Ingredients
Serves 4
- 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 ounces fresh mushrooms, sliced
- 4 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried tarragon, crushed
- 3/4 cup corkscrew pasta
- 1 small zucchini, cut into 1/8-inch slices
Directions
1
Combine chicken and 1 cup water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken.
2
Melt butter in a 5-quart Dutch oven or large saucepan over medium heat. Add onion and mushrooms. Cook and stir until onion is tender.
3
Stir in chicken, chicken broth, Worcestershire sauce and tarragon. Bring to a boil over high heat. Stir in uncooked pasta. Reduce the heat to medium-low; simmer for 5 minutes.
4
Cut any large zucchini slices in half. Add zucchini slices to soup and simmer until corkscrew pasta is tender, about 5 minutes. Ladle soup into bowls. Garnish with sprig of fresh basil, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
"First day, chicken soup; second day, chicken stew," Grandma used to say when most of the broth in her leftover chicken soup was absorbed by the noodles as it sat in the refrigerator overnight. Rather than adding more broth to the leftovers, Grandma took advantage of the thicker texture. She added a can of undrained diced tomatoes, smoked sausage slices, oregano and basil, then reheated it for a savory stew.
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