Creamy chicken noodle soup with pesto drizzle

 

Creamy chicken noodle soup with pesto drizzle

Servings: 6

Preparation time: 1 hr and 10 min

 

Ingredients

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

Directions

 

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.

 

 

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