Busters Recipes

Curly Noodle Soup
9 servings

1    pound boneless skinless chicken breast, cut in 1/2-inch
    pieces
1    large onion, chopped
4    celery ribs, sliced
2    medium carrots, sliced
4    cloves garlic, minced
2    tablespoons butter
2    tablespoons olive oil
1/4    cup all-purpose flour
1    teaspoon dried basil
1/2    teaspoon dried oregano
1/8    teaspoon pepper
3    cans chicken broth, (14 1/2 ounces each)
1    can diced tomatoes, (14 1/2 oz) undrained
6    ounces uncooked tricolor spiral pasta

In a large saucepan or Dutch oven, sauté 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 boil; stir
in the pasta.  Reduce heat; simmer, uncovered, for 12 to 15 minutes or until
the pasta is tender.

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