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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Chicken Rotini Soup
Yield: Makes 4 servings
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:
1.
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.
2.
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.
3.
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
