Curly Q Noodle Chicken Soup Recipes

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CURLY NOODLE CHICKEN SOUP



Curly Noodle Chicken Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 537mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SENSATIONAL CHICKEN NOODLE SOUP



Sensational Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey

Steps:

  • Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
  • Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
  • Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
  • Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
  • Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

CHICKEN OVER CURLY NOODLES



Chicken over Curly Noodles image

Ramen noodles get a big pick-me-up with a simple but flavorful 4-ingredient sauce that goes perfectly with this tender chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 cup dry bread crumbs
3 packages (3 ounces each) chicken ramen noodles
4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon olive oil
1 can (14 ounces) bean sprouts, drained

Steps:

  • In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Meanwhile, cook noodles according to package directions. , Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with chicken.

Nutrition Facts : Calories 673 calories, Fat 25g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 2042mg sodium, Carbohydrate 68g carbohydrate (17g sugars, Fiber 4g fiber), Protein 43g protein.

CURLY NOODLE SOUP WITH CHICKEN



Curly Noodle Soup With Chicken image

A similar recipe was in Light and Tasty a few years ago. I tweaked the recipe and came up with my version of this comforting soup.

Provided by PaulaG

Categories     Low Cholesterol

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

1 boneless skinless chicken breast, diced
1/2 medium onion, finely chopped
2 stalks celery, sliced thin
1 medium carrot, sliced thin
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup water
1 cup tri-color spiral pasta
salt and pepper

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



Curly Noodle Chicken Soup image

Make and share this Curly Noodle Chicken Soup recipe from Food.com.

Provided by hungrykitten

Categories     Chicken

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, 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 or 2 tablespoons margarine
2 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
6 ounces uncooked tri-color spiral pasta

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.

Nutrition Facts : Calories 240.3, Fat 7.5, SaturatedFat 2.5, Cholesterol 36, Sodium 636.6, Carbohydrate 24.3, Fiber 2.3, Sugar 4.1, Protein 18.3

CURLY NOODLE CHICKEN SOUP



Curly Noodle Chicken Soup image

Diners will ladle out praises all around the table when you serve this flavorful soup. 'My husband and three sons can't get enough of it,' says Maxine Pierson of San Ramon, California. 'I created this recipe for 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.'

Provided by Allrecipes Member

Time 1h35m

Yield 9

Number Of Ingredients 14

1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 large onion, chopped
4 stalk (blank)s celery ribs, sliced
2 medium carrots, sliced
4 garlic clove (blank)s garlic cloves, minced
2 tablespoons butter or stick margarine
2 tablespoons olive or canola oil
¼ cup all-purpose flour
1 teaspoon dried basil
½ teaspoon dried oregano
⅛ teaspoon pepper
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta

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.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 22.9 g, Cholesterol 39.1 mg, Fat 7.1 g, Fiber 2.4 g, Protein 16.2 g, SaturatedFat 2.3 g, Sodium 743.1 mg, Sugar 4.3 g

CURLY NOODLE CHICKEN SOUP



Curly Noodle Chicken Soup image

Diners will ladle out praises all around the table when you serve this flavorful soup. 'My husband and three sons can't get enough of it,' says Maxine Pierson of San Ramon, California. 'I created this recipe for 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.'

Provided by Allrecipes Member

Time 1h35m

Yield 9

Number Of Ingredients 14

1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 large onion, chopped
4 stalk (blank)s celery ribs, sliced
2 medium carrots, sliced
4 garlic clove (blank)s garlic cloves, minced
2 tablespoons butter or stick margarine
2 tablespoons olive or canola oil
¼ cup all-purpose flour
1 teaspoon dried basil
½ teaspoon dried oregano
⅛ teaspoon pepper
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta

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.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 22.9 g, Cholesterol 39.1 mg, Fat 7.1 g, Fiber 2.4 g, Protein 16.2 g, SaturatedFat 2.3 g, Sodium 743.1 mg, Sugar 4.3 g

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