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
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.