Easy Chicken Rotini Soup Recipe - Comforting & Delicious

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