1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 onion, chopped
1 (4.5 ounce) can tomato paste
3 tablespoons chicken bouillon granules
3 tablespoons white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1 (14 ounce) can chicken broth
1 (16 ounce) package chicken noodle soup mix
1 1/2 cups diced cooked chicken
Heat olive oil in a large saucepan or stockpot over medium heat. Saute chicken until golden brown. Stir in onion and tomato paste. Cook, stirring, until chicken is no longer pink and vegetables are tender.
Stir chicken into saucepan with liquid. Bring to a boil; reduce heat to low. Cover and simmer for 15 minutes.
Add chicken broth and white wine and stir together. Return to a boil, then cover and simmer for 2 minutes. Add basil and oregano, stir well and return to a boil.
Return chicken to saucepan with cream of tartar. Stir in 1 cup broth mixture. Heat through, then add chicken broth mixture.
Return broth mixture to a boil; add noodles and chicken; simmer for 10 minutes. Return chicken broth mixture to a boil. Remove from heat, stir into noodles and stir. Serve immediately.