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“Great Chicken Noodle Soup that is easy and quick. It was originally published by Cooking Light in January 2010. I used rotini for the noodles since that's what I had available at home.”

Ingredients Nutrition

  • 2 cups water
  • 32 ounces fat-free low-sodium chicken broth
  • 1 tablespoon olive oil
  • 12 cup onion, chopped
  • 12 cup celery, chopped
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • 1 medium carrot, chopped
  • 6 ounces fusilli
  • 2 12 cups rotisserie-cooked chicken
  • 2 tablespoons parsley, chopped


  1. Combine the water and chicken broth in a microwaveable bowl and microwave on high for five minutes.
  2. During heating of the broth mixture, coat a stockpot with the olive oil, and add the onion, celery, salt, pepper, and carrots on medium-high heat until tender. Add hot broth mixture and pasta and stir while bringing to a boil.
  3. Cook at a boil for seven minutes until the noodles are almost done. Then add the chicken for one minute or until hot. Stir in the parsley at the end before serving.

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