Ingredients45 m servings 176
- 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: 176 calories; 3.3 10.4 24.9 65 1289 Full nutrition
ReviewsRead all reviews 14
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...
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 ...
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 ...
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 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 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 :)
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 ...