Savory Sunday~ Hearty Chicken and Vegetable Soup

Hey y'all! As the seater gets cold I always love to pull out my fall recipes. Now here in Texas its still quite warm but I though it would be nice for those who live in the more chilly climates right now. This is one of my favorite things to make so I hope you try it out and enjoy!
~Blythe, Charlene A. Wilson's PA

Hearty Chicken and Vegetable Soup

Ingredients: 

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 

Directions:

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