Twirly Italian Chicken Soup

The flour in this soup gives it a creamy texture without the additional calories of cream, and the oregano and basil give it an Italian flavor that my family finds irresistible! The Hobbit (our curly-haired youngest with the appetite of a hobbit!) eats 2 or 3 bowls of this every time I serve it! –MellynYield: 6-8 servings

  • 1 tablespoon oil
  • 1 13-ounce can chicken
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 cup flour
  • 6 cups water
  • 6 teaspoons chicken bouillon
  • 6 ounces pasta
  • 2 cups freeze-dried zucchini or 1-2 small zucchinis, chopped
  • 1 15-ounce can corn — drained
  • 1 15-ounce can diced tomatoes
  • 1/4 cup parmesan cheese — if desired
  1. Heat oil in bottom of stockpot. Add chicken and sprinkle with onion powder, garlic, oregano and basil.
  2. Whisk flour into water and add to chicken and spices. Add bouillon and bring to a boil.
  3. When soup is boiling, add pasta. Cover and simmer for 15-20 minutes.
  4. While soup is simmering, rehydrate zucchini according to package directions.
  5. When the pasta is finished, add the zucchini, corn and tomatoes and cook for 5 more minutes.
  6. Serve with parmesan, if desired.

 

 

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