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Prep Time
Cook Time
Servings
Crohn’s Disease & Ulcerative Colitis
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.
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.
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.
Add Pesto After noodles are tender, turn the heat to low and stir in pesto until well incorporated.
Serve & Enjoy Season with salt and pepper, if well tolerated, to taste. Enjoy!
Replace the egg noodles with an egg-free version
Substitute a gluten-free noodle for the egg noodle
Pesto contains cheese. Use a cheese-free pesto
Add additional vegetables to this soup like celery or onions.
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