Curly Noodle Soup With Chicken Recipes

CURLY NOODLE SOUP WITH CHICKEN

Steps:

• In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
• Stir in the flour and mixing well.
• Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
• Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
• Add pasta, return to boil and cook an additional 8 to 10 minutes.
• Adjust salt and pepper to personal taste, serve hot.

CURLY NOODLE CHICKEN SOUP

Steps:

• 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.

CURLY NOODLE CHICKEN SOUP

Steps:

• 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 12-15 minutes or until pasta is tender.

CURLY NOODLE CHICKEN SOUP

Steps:

• 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 12-15 minutes or until pasta is tender.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.