TLC Cooking "Chicken Rotini Soup"

Chicken Rotini Soup

Chicken Rotini Soup

YIELD Makes 4 servings
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INGREDIENTS

1/2	pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1	cup water
2	tablespoons butter
1/2	medium onion, chopped
4	ounces fresh mushrooms, sliced
4	cups chicken broth
1	teaspoon Worcestershire sauce
1/4	teaspoon dried tarragon leaves, crushed
3/4	cup uncooked rotini
1	small zucchini
Fresh basil

PREPARATION:

Combine chicken and water in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken.
Melt butter in 5-quart Dutch oven or large saucepan over medium heat. Add mushrooms and onion; cook and stir until onion is tender. Stir in chicken, chicken broth, Worcestershire and tarragon. Bring to a boil over high heat. Stir in uncooked pasta. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
Cut zucchini into 1/8-inch slices; halve any large slices. Add to soup; simmer, uncovered, about 5 minutes or until pasta is tender. Garnish with fresh basil.

This recipe appears in: Soups

Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.

Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.