Chicken Rotini Soup

Name: Chicken Rotini Soup
Ingredients: 1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces; 1 c. water; 1/2 medium onion, chopped; 4 oz. fresh mushrooms, sliced; 2 Tbsp. butter or margarine; 4 c. canned chicken broth; 1 tsp. Worcestershire sauce; 1/4 tsp. dried tarragon leaves, crushed; 3/4 c. uncooked rotini; 1 small zucchini, cut into 1/8-inch slices

10 ingredients

12 steps

Ingredients

1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 c. water
1/2 medium onion, chopped
4 oz. fresh mushrooms, sliced
2 Tbsp. butter or margarine
4 c. canned chicken broth
1 tsp. Worcestershire sauce
1/4 tsp. dried tarragon leaves, crushed
3/4 c. uncooked rotini
1 small zucchini, cut into 1/8-inch slices

Directions

1

Combine chicken and water in medium saucepan.
2

Bring to a boil over high heat.
3

Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken to remove any small white pieces that cook out of chicken.
4

Saute onion and mushrooms until slightly tender.
5

Stir in chicken broth, Worcestershire sauce and tarragon.
6

Bring to a boil over high heat.
7

Stir in uncooked pasta.
8

Reduce heat.
9

Simmer, uncovered, 5 minutes.
10

Add zucchini to soup.
11

Simmer, uncovered, about 5 minutes more, or until pasta is tender.
12

Makes 4 servings.