This homemade chicken rotini soup is very easy to make. Bite-sized pieces of boneless chicken are cooked in chicken broth with rotini pasta and mixed vegetables — and there's no hassle of straining your own stock.
Ingredients
- cubes chicken bouillon: 2 piece
- rotini pasta: 1 pack (12 ounce pack)
- chicken broth: 13 cups
- water: 4 cups
- ½ pounds chicken - cut into bite size pieces: 1 piece
- stalks celery: 6 piece (chopped)
- carrots: 4 piece (chopped)
- onion: 1 piece (chopped)
- onion powder: 0.5 tsp (to taste)
- garlic powder: 0.5 tsp (to taste)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Fill a large pot with water. Add bouillon cubes and bring to a boil. Add rotini and cook until tender yet firm to the bite, about 8 minutes. Drain and set aside.
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Combine chicken broth and water in a large pot over high heat. Add chicken, celery, carrots, and onion; bring to a boil. Stir in pasta, reduce the heat to medium-low, and season with onion powder, garlic powder, salt, and pepper. Simmer until vegetables are tender and chicken is no longer pink, about 20 minutes.
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Serve immediately.
