~Blythe, Charlene A. Wilson's PA
Hearty Chicken and Vegetable Soup
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp dried tarragon
3 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
3 cups carrots, chopped
3 cups small mushrooms, quartered, about 1/2 pound
4 cups chicken broth
1 tsp hot-pepper sauce
4 oz dry, chiocciole or any small pasta
1/4 cup fresh flat-leaf parsley, chopped
1. Combine flour, salt, and tarragon in a bowl. Add the chicken and toss to coat.
2. Lightly coat the bottom of a 4 to 5 quart pot with cooking spray. Add the oil and place over medium-high heat. Add the chicken and cook, stirring frequently, 5 minuets, or until lightly browned and no longer pink on the inside. Remove chicken and set aside.
3. Stir in carrots, mushrooms, broth, hot-pepper sauce, and bring to a simmer. Cover and simmer for 15 minuets, string occasionally.
4. Stir in the pasta and reserved chicken and cook for 12 minuets