Ingredients45 m servings 179
- Place chicken pieces in a saucepan. Add fusilli, onions, celery, and carrots, ketchup, thyme, salt, and cayenne pepper. Pour chicken broth into pan.
- Place pan over medium-high heat and bring to a simmer. Reduce heat to medium-low and cook until vegetables soften and pasta is thoroughly cooked, stirring occasionally, 25 to 35 minutes. Stir in parsley before serving.
- Chef's Note:
- Be sure to slice the vegetables very thinly. You can use other kinds of pasta, but they should be about the same size as fusilli.
- Also, you can add other "medicinal" ingredients such as garlic, ginger, and hot chilies.
Per Serving: 179 calories; 3.3 11.1 25 65 1294 Full nutrition
ReviewsRead all reviews 7
This was a really good soup. It was very simple to make and my son and I enjoyed it. The only change I made was that I used ditali instead of fussilli, because I don't like large pastas. The dit...
I used 1.5 pounds of chicken Breast cubed. I added half a jalapeño chopped and 1 poblano pepper sliced. I used two Cartons of low sodium chicken broth and increased the amount of celery and ca...
I'm not feeling good today so finding Chef John's 1 step was a godsend. It came out really good, tho I didn't have any onions (I used 1 tsp each of onion and garlic powder) and dried parsley fl...
Really good, really easy. But next time, I'll use chicken thighs. The breast meat got over-cooked and so was a bit tough. Otherwise hubby had the leftovers for lunch and he said it was just as...
I really loved this soup. I left out the cayenne because I don't like spicy. And I left out the thyme because I don't like it in my chicken noodle soup. I sliced the veggies very small. I think ...
I added a little cornstarch/water to thicken it a little....but it didn't need much. Was really good.