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

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