This soup takes a few (well, a lot of) short cuts, but it's perfect for when you're either in a hurry or under the weather--or both.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken pieces in a saucepan. Add fusilli, onions, celery, and carrots, ketchup, thyme, salt, and cayenne pepper. Pour chicken broth into pan.

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  • 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.

Nutrition Facts

176 calories; protein 24.9g 50% DV; carbohydrates 10.4g 3% DV; fat 3.3g 5% DV; cholesterol 64.6mg 22% DV; sodium 1288.8mg 52% DV. Full Nutrition

Reviews (16)

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Most helpful positive review

Rating: 5 stars
09/03/2018
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 ditali was wonderful. I will definitely be making this recipe again. Read More
(4)
27 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2018
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 ditali was wonderful. I will definitely be making this recipe again. Read More
(4)
Rating: 5 stars
04/23/2018
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 flakes again didn't have fresh Italian parsley. Works well with rice too. Thanks Chef John; I'm feeling better already. :-) Read More
(3)
Rating: 5 stars
10/30/2019
Very simple for medicinal purposes I added a teaspoon of minced garlic and a 1/4 teaspoon of ground ginger. Also used one package of Reames egg noodles instead of the pasta... Excellent and yes I'll make it again. Read More
(2)
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Rating: 4 stars
01/22/2020
Easy and good. Also works to add a raw bone-in chicken thigh. Simmer until it's done remove and shred the meat and add back IF you want. Just that short time with the bone in will add flavor to the stock box. Read More
(2)
Rating: 5 stars
11/01/2017
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 carrots to make a Dutch oven full. Mine didn t get foamy as chef johns did. Maybe because of the added ingredients. I also cooked it covered for thirty minutes on medium heat. Came out absolutely perfect! This is my new go to chicken noodle soup. So easy and tasty. Read More
(2)
Rating: 5 stars
01/07/2020
I tried this and it was great! I added a little bit more noodles but it was still easy and tasty. My daughter even asked for seconds:) Read More
(1)
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Rating: 5 stars
02/10/2018
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 good as supper the previous evening so that says a lot. A keeper for me. Read More
(1)
Rating: 5 stars
02/02/2020
I had to use elbows, Better Than Bouillon, and dried basil but it was perfect. I cooked the vegs in butter for about 5 mins. Thank you so much. You always save me. Going back to bed. Read More
(1)
Rating: 5 stars
01/28/2020
This is delicious Read More