Chicken Rotini Soup
Makes 4 servings
|1/2||pound boneless skinless chicken breasts, cut into 1/2-inch pieces|
|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|
- 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.
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