Creamy chicken noodle soup with pesto drizzle
Preparation time: 1 hr and 10 min
2 tablespoons butter
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) reduced-sodium chicken broth (4 cups)
2 1/2 cups milk
1 box (6.4 oz) creamy broccoli
2 cups cut-up cooked chicken
1 dried bay leaf
2 tablespoons basil pesto
1. In 5-quart Dutch oven or saucepan, melt butter over medium heat. Cook carrots, celery and onion in butter about 5 minutes, stirring frequently, until carrots are crisp-tender.
2. Stir in broth, milk, uncooked pasta and sauce mix from Tuna Helper box, chicken and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.
3. Remove bay leaf; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; drizzle pesto over soup.