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Prep Time
Cook Time
Servings
Dry Mouth
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Heat Oil with Carrots Over medium heat, heat olive oil in a large pot. Add the sliced carrots and cook until softened, about 5 minutes. Use separate cutting boards for carrots and the raw chicken.
Add Chicken Turn the heat to high. Add four cups chicken broth and the chicken breasts to the pot. Simmer the chicken breasts in the broth until they are cooked through and easy to shred with two forks, about 20 minutes. Wash hands and cooking utensils that touched the raw chicken meat.
Prepare Noodles Remove the chicken breasts from the soup and shred. Return to the pot and add 4 additional cups of chicken broth and the noodles. Let noodles simmer in soup until tender, about 7-8 minutes.
Add Pesto After noodles are tender, turn the heat to low and stir in pesto until well incorporated. Season with salt and pepper.
Store Refrigerate soup within 2 hours. Soup will keep in the fridge for up to 2 days.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
Replace the egg noodles with an egg-free version
Replace the noodles with a gluten-free version
Pesto contains cheese. Use a cheese-free pesto.
Use jarred or pre-made pesto to reduce preparation time.
Use pre-shredded rotisserie chicken instead of making your own to reduce the preparation time.
Ask a friend or family member to help with preparing this recipe.
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