Creamy Chicken Noodle Soup With Pesto Drizzle Recipes

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CREAMY CHICKEN NOODLE SOUP WITH PESTO DRIZZLE



Creamy Chicken Noodle Soup with Pesto Drizzle image

Creamy broccoli Tuna Helper® mix gets a 35-minute makeover into a creamy home-cooked chicken soup. Mmm.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso™ reduced-sodium chicken broth
2 1/2 cups milk
1 box Tuna Helper™ creamy broccoli
2 cups cut-up cooked chicken
1 dried bay leaf
2 tablespoons basil pesto

Steps:

  • In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender.
  • Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.
  • Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup.

Nutrition Facts : Calories 280, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 8 g, TransFat 0 g

COMFORTING CHICKEN NOODLE SOUP



Comforting Chicken Noodle Soup image

A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Nutrition Facts : Calories 218 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 980mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

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