Chicken Rotini Soup

Chicken Rotini Soup

Chicken Rotini Soup


Makes 4 servings


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


  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.

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