Chicken Rotini Soup

• 1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 c. water
• 1/2 medium onion, chopped
• 4 oz. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine
• 4 c. canned chicken broth
• 1 tsp. Worcestershire sauce
• 1/4 tsp. dried tarragon leaves, crushed
• 3/4 c. uncooked rotini
• 1 small zucchini, cut into 1/8-inch slices

1. Combine chicken and water in medium saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken to remove any small white pieces that cook out of chicken.
4. Saute onion and mushrooms until slightly tender.
5. Stir in chicken broth, Worcestershire sauce and tarragon.
6. Bring to a boil over high heat.
7. Stir in uncooked pasta.
8. Reduce heat.
9. Simmer, uncovered, 5 minutes.
10. Add zucchini to soup.
11. Simmer, uncovered, about 5 minutes more, or until pasta is tender.
12. Makes 4 servings.

chicken breasts, water, onion, fresh mushrooms, butter, chicken broth, worcestershire sauce, tarragon, rotini, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829047 (may not work)