There’s something about a warm bowl of chicken noodle soup that’s always comforting, and when you add rotini pasta into the mix, it becomes a hearty, flavorful meal that’s perfect for any day.
I love making this rotini chicken noodle soup when I’m craving something simple yet satisfying. The spiral shape of the rotini soaks up all the rich broth, while the tender chicken and fresh veggies make it wholesome and nourishing.
Whether you’re feeling under the weather or just want a cozy meal, this soup is my go-to for warmth and comfort in a bowl.
How To Make Rotini Chicken Noodle Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Serves: 6
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound chicken breast, cubed
- 6 cups chicken broth
- 1 cup rotini pasta
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup spinach (optional)
- 1 tablespoon lemon juice (optional)
Instructions
1. Sauté The Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring frequently until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Cook The Chicken
Add the cubed chicken to the pot. Stir and cook for about 5-7 minutes, until the chicken is no longer pink on the outside.
3. Add Broth And Seasonings
Pour in the chicken broth and add the bay leaf, thyme, parsley, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Cook The Rotini
Add the rotini pasta to the pot and let it cook for about 8-10 minutes, until tender but still al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
5. Add Spinach And Lemon Juice (Optional)
If using, stir in the spinach and lemon juice during the last 2 minutes of cooking. This adds a bright, fresh flavor and a bit of color to the soup.
6. Serve And Enjoy
Remove the bay leaf, then ladle the soup into bowls. Season with additional salt and pepper if needed, and serve hot.
Nutrition Facts Of Rotini Chicken Noodle Soup
- Calories: 300
- Protein: 22 g
- Carbohydrates: 32 g
- Fat: 8 g
- Fiber: 3 g
- Sodium: 650 mg
Rotini Chicken Noodle Soup
Serving Suggestions Of Rotini Chicken Noodle Soup
Crusty Bread Or Crackers
I love serving this soup with a slice of warm, crusty bread or a handful of crackers. They help soak up the delicious broth and make the meal feel more complete.
Salad Pairing
Pairing the soup with a simple green salad makes for a light but satisfying lunch or dinner.
Add Cheese
Sprinkling a bit of grated Parmesan or mozzarella on top adds a creamy, rich element that pairs beautifully with the savory broth.
Tips And Variations Of Rotini Chicken Noodle Soup
Switch Up The Veggies
You can easily swap out the carrots, celery, or spinach for other vegetables you have on hand, such as zucchini or bell peppers. The key is to use fresh ingredients that will complement the chicken and pasta.
Make It Creamy
If you prefer a creamier soup, stir in ½ cup of heavy cream or coconut milk during the last few minutes of cooking. This will add a velvety texture to the broth.
Use Leftover Chicken
If you have cooked chicken or rotisserie chicken, use that instead of raw chicken breast. Simply shred the cooked chicken and add it in step 3 to save time.
Special Note
If you’re meal-prepping or making extra for leftovers, I suggest cooking the rotini separately. This prevents it from absorbing too much broth and getting mushy when stored. When you’re ready to eat, just stir the pasta into your reheated soup, and it will taste freshly made.
Conclusion
Rotini chicken noodle soup is one of my go-to recipes when I need something warm, comforting, and easy to make.
The rotini pasta adds a fun twist on the traditional noodle soup, and it’s a dish that’s perfect for any time of year. Whether you’re making it for a quick weeknight dinner or storing it for later, this soup is always a winner in my kitchen.
Rotini Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound chicken breast cubed
- 6 cups chicken broth
- 1 cup rotini pastahttps://pasta.com/rotini-pasta-recipes/
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup spinach optional
- 1 tablespoon lemon juice optional
Instructions
Sauté The Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring frequently until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Cook The Chicken
- Add the cubed chicken to the pot. Stir and cook for about 5-7 minutes, until the chicken is no longer pink on the outside.
Add Broth And Seasonings
- Pour in the chicken broth and add the bay leaf, thyme, parsley, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
Cook The Rotini
- Add the rotini pasta to the pot and let it cook for about 8-10 minutes, until tender but still al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
Add Spinach And Lemon Juice (Optional)
- If using, stir in the spinach and lemon juice during the last 2 minutes of cooking. This adds a bright, fresh flavor and a bit of color to the soup.
Serve And Enjoy
- Remove the bay leaf, then ladle the soup into bowls. Season with additional salt and pepper if needed, and serve hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.