Pharmacy Notices
Lunch | Dinner

Pesto Chicken and Noodles

  • 5 Mins

    Prep Time

  • 30–35 Mins

    Cook Time

  • 6

    Servings

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

Crohn’s Disease & Ulcerative Colitis

Download Recipe PDF

  • Instructions & Tools

    Instructions

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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 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, to taste
  • Pepper, if well tolerated
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Chicken

Chicken is a lean source of protein and may provide your body with the building blocks it needs to build healthy cells.

Carrots

Carrots contain vitamin A and potassium. Vitamin A is important in strengthening the immune system and building healthy cells, and potassium is a key nutrient that can be low as a result of a flare.

Pesto

A main ingredient in pesto is olive oil, which contains monounsaturated fats. These types of healthy fats may help to reduce the inflammation associated with Crohn’s disease and ulcerative colitis.

Instructions

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

    Heat Oil with Carrots Over medium heat, heat extra virgin olive oil in a large pot. Add the sliced carrots and cook until softened, about five minutes.

  • 2

    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.

  • 3

    Prepare Noodles Remove the chicken breasts from the soup and shred. Return to the pot and add four additional cups of chicken broth and the noodles. Let noodles simmer in soup until tender, about 7-8 minutes.

  • 4

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

  • 5

    Serve & Enjoy Season with salt and pepper, if well tolerated, to taste. Enjoy!

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

  • EEgg

    Replace the egg noodles with an egg-free version

  • GGluten

    Substitute a gluten-free noodle for the egg noodle

  • DDairy

    Pesto contains cheese. Use a cheese-free pesto

Remission Remix

  • Add Additional Vegetables

    Add additional vegetables to this soup like celery or onions.

There's plenty more delicious recipes to try!

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