Chicken Noodle Soup With Basil Pesto
My chicken soup-loving father-in-law used to call this version “The Nectar of the Gods.” This soup is the quickest in my repertoire, and I save it for nights when my family is on the go. I’ve found it’s always a good idea to roast two chickens at the same time. Eat one that night, and shred the meat of the second for tacos, salads and soups such as this one for the next night.
Keep your pantry shelves stocked with items such as chicken broth, tomato paste and egg noodles, and you’re halfway there for this recipe. You can take a shorter cut yet by picking up a roasted chicken from the supermarket.
Bring a large saucepan of water to boil.
Meanwhile, heat the olive oil in a medium sized stockpot. Add the zucchini, squash and onion and cook until soft, about 5 minutes. Add the chicken broth, tomato paste, cooked chicken and diced tomatoes. Bring the soup to a boil, then reduce the heat to low, add the pesto and simmer for 10 minutes.
When the pasta water is boiling, add salt, then the noodles. Cook according to package directions until tender, about 5 to 7 minutes. Divide the noodles among soup bowls, then ladle the hot soup over the top.
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