Italian-Style Chicken Noodle Soup

Name: Italian-Style Chicken Noodle Soup
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil; 🥕 1 large carrot, peeled and sliced; ½ fennel bulb, cut in half and thinly sliced; 🧄 1 clove garlic, minced; 🍅 1 (14.5 ounce) can diced tomatoes, undrained; 🥣 1 (32 ounce) carton Swanson® chicken broth; 🍗 1 cup shredded cooked chicken; 2 ounces ditalini (small tube-shaped) pasta, cooked and drained; 1 teaspoon basil pesto; 2 tablespoons chopped fresh parsley; 🧀 2 tablespoons grated Parmesan cheese

Cost $12, save $8

Source: Recommended by CookPal

35 Min
6 Servings
$12

Italian-Style Chicken Noodle Soup

Cost $12, save $8

Source: Recommended by CookPal

35 Min
6 Servings
$12

INGREDIENTS

Primary Ingredients
- 1 tablespoon olive oil
- 🥕 1 large carrot, peeled and sliced
- ½ fennel bulb, cut in half and thinly sliced
- 🧄 1 clove garlic, minced
- 🍅 1 (14.5 ounce) can diced tomatoes, undrained
- 🥣 1 (32 ounce) carton Swanson® chicken broth
- 🍗 1 cup shredded cooked chicken
- 2 ounces ditalini (small tube-shaped) pasta, cooked and drained
- 1 teaspoon basil pesto
- 2 tablespoons chopped fresh parsley
- 🧀 2 tablespoons grated Parmesan cheese

STEPS

Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the sliced carrot and fennel. Cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and diced tomatoes.

Stir in the chicken broth and bring to a boil. Add the shredded chicken and cooked ditalini pasta. Reduce the heat to medium-low and cook for another 5 minutes.

Stir in the basil pesto and chopped parsley. Season to taste with salt and pepper. Serve the soup hot, sprinkled with grated Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

150

Calories

9
Protein
13
Carbs
7
Fats

💡 To save time, use pre-cooked rotisserie chicken or shredded leftover chicken.For deeper flavor, you can roast the fennel before adding it to the soup.Substitute ditalini with any small pasta you have on hand, such as macaroni or orecchiette.