Easy Chicken Noodle Soup with the herb-y fresh taste of basil pesto. Ready in less than 30 minutes and made, mostly, with pantry ingredients.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: chicken noodle soup, chicken soup
Servings: 6
Calories: 290kcal
Author: Kellie
Cost: $10
Equipment
stock pot
Ingredients
2tablespoonsolive oil
1large vidalia onion diced
2large carrots small diced
1large celery stalk diced
3garlic cloves minced
1 1/2cupshredded chicken breast
6cupschicken stock homemade or store bought
1tablespoonfresh chopped thyme
1tablespoonfresh chopped parsley
1cupuncooked Ditalini or other short cut pasta
3tablespoonsbasil pesto
kosher salt and fresh ground pepper to taste
Instructions
In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
Add the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low. Stir in the noodles and pesto.
Simmer for 10 minutes or until the noodles are al dente.
Season with salt and pepper to taste.
Serve immediately or transfer to airtight containers and freeze for up to 3 months.
Notes
Pesto Chicken Noodle Soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator.You can also freeze your soup for up to 3 months in a freezer safe container.