Pesto Chicken and Noodle Soup
-
5 Mins
Prep Time
-
30-35 Mins
Cook Time
-
6
Servings
- 353
Calories
- 15g
Fat
- 22g
Carbs
- 26g
Protein
Dry Mouth
Ingredients
- 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
- Allergens:
- E Eggs
- G Gluten
- D Dairy
- View Substitutions
-
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.
Instructions
1.
Wash Hands Wash hands with soap and water.
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 Hands Wash hands with soap and water.
Nourishment Notes
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.
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