Pharmacy Notices
Lunch | Dinner

Pesto Chicken and Noodle Soup

  • 5 Mins

    Prep Time

  • 30-35 Mins

    Cook Time

  • 6

    Servings

  • 353 Calories
  • 15g Fat
  • 22g Carbs
  • 26g Protein
Recommended For:

Dry Mouth

Download Recipe PDF

  • Instructions & Tools

    Instructions

  • Share:

Ingredients

  • 6 Servings
  • 353 Calories
  • 15g Fat
  • 22g Carbs
  • 26g Protein
  • 35-40 Mins Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Carrots, peeled, washed and sliced
  • 8 Cups Reduced-Sodium Chicken Broth, divided
  • 1 lb Boneless, Skinless Chicken Breast
  • 4 Cups Egg Noodles (dry)
  • ½ Cup Basil Pesto
  • Salt and Pepper, to taste
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Chicken

Chicken is an excellent lean protein source. Protein needs may be elevated when going through cancer treatments.

Chicken Broth

Chicken broth provides moisture to foods, making them easier to chew and swallow. Broth is also helpful for hydrating the body.

Carrots

Carrots contain vitamin A. Vitamin A is important in strengthening the immune system and building healthy cells.

Instructions

  • 6 Servings
  • 353 Calories
  • 15g Fat
  • 22g Carbs
  • 26g Protein
  • 35-40 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Add Pesto After noodles are tender, turn the heat to low and stir in pesto until well incorporated. Season with salt and pepper.

  • 6

    Store Refrigerate soup within 2 hours. Soup will keep in the fridge for up to 2 days.

  • 7

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

What You’ll Need

  • Cutting Board

  • Knife

  • Vegetable Peeler

  • Large Pot

  • Measuring Cups

  • Measuring Spoons

  • Forks (2)

  • Spoon

  • Ladle

Allergen Swap

  • EEggs

    Replace the egg noodles with an egg-free version

  • GGluten

    Replace the noodles with a gluten-free version

  • DDairy

    Pesto contains cheese. Use a cheese-free pesto.

Fatigue Buster

  • Pesto

    Use jarred or pre-made pesto to reduce preparation time.

  • Chicken

    Use pre-shredded rotisserie chicken instead of making your own to reduce the preparation time.

  • Ask for Assistance

    Ask a friend or family member to help with preparing this recipe.

There's plenty more delicious recipes to try!

Connect with a Dietitian

We use prevailing industry practices to protect your information you submit to us using this form. While we are diligently working to protect your information, it is still possible your information could be intercepted or hacked while it’s sent to us. We don’t recommend you put anything about you in this form you do not want to risk being exposed to a hacker. Because of these risks, we cannot guarantee the privacy of your information submitted on this form. We’ll keep working to improve the privacy and security of our website to keep up with prevailing industry practices.