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Chicken Rotini Soup

Chicken Rotini Soup

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
JULIESLP

JULIESLP

This is a very easy chicken soup to make. Fresh chicken cooked in chicken broth with pasta and mixed veggies. A great homemade chicken soup without the hassle of straining your own stock.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

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  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
  2. In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DRWATSON27
20

DRWATSON27

11/16/2006

For a simple recipe this soup had good flavor. To keep the noodles from getting too mushy I cooked them as directed but then didn't add them to the soup until the very end, just to warm them up.

Kara
11

Kara

1/2/2008

I followed the recipe exactly as written except I halved it. It made a big enough pot for 4 people to have seconds, with just a little left over. I used campbell's broth with garlic and herbs, and also added the cooked noodles at the end, to prevent them from getting mushy! This was easy to make and tasted awesome, thanks!!!

MarysMom
10

MarysMom

12/9/2003

Need to half recipe.

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