Chicken Rotini Soup

Chicken Rotini Soup

21
JULIESLP 0

"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

1 h 15 m servings 257 cals
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Original recipe yields 11 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 28 Ratings

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Most helpful positive review

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.

Most helpful critical review

Need to half recipe.

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.

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,...

Need to half recipe.

I love this recipe - I add the noodles separately and freeze it without them - then I thaw it and add more noodles later. It works great.

I went on and gave the poster a full 5 stars even though I changed some things. I added a can of cream of chicken soup, used a can of peas and carrots drained added oregano and basil. I also d...

I thought this soup was fast and easy. I like the flavor. I personally cut up two extra carrots and added an extra cup of bouillon. I like garlic so I did add definitely to taste for my family ...

Simple recipe that is pretty flexible. I didn't have onion powder but I didn't think I needed it since there was already an onion in the soup. I used to slow cooker to cook my chicken and then...

Made this last night for dinner, I was sick and it hit the spot! I did do a few things different. I had 3 blsl chicken breasts, that I rubbed with the seasonings from sticky rotisserie style chi...

This was pretty good. I cut the recipe in half because I didn't have enough chicken broth and it still made a lot of soup. I left out the chicken bouillon cubes and I increased the amount of oni...