Italian-Style Chicken Noodle Soup
Ingredients
- 1 Tbsp olive oil
- 1 large carrot, peeled and sliced (about ¾ cup)
- ½ fennel bulb, cut in half and thinly sliced (about ¾ cup)
- 1 clove garlic, minced
- 1 can (14.5-oz) diced tomatoes, undrained
- 1 carton (32-oz) unsalted chicken broth or chicken broth
- 1 cup shredded cooked chicken
- 2 oz (about ⅓ cup) ditalini (small tube shaped) pasta, cooked and drained
- 1 tsp basil pesto
- 2 Tbsp chopped fresh parsley
- 2 Tbsp grated Parmesan cheese
Instructions
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
- Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
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