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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 ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 1 tablespoon olive oil
  • 1 zucchini, quartered and sliced in 1/2-inch pieces
  • 1 yellow squash, quartered and sliced in 1/2-inch pieces
  • 1 onion, diced small
  • 4 (13 1/2-ounce) cans low-salt chicken broth
  • 1/4 cup tomato paste
  • 4 cups diced cooked chicken
  • 1 cup fresh or canned diced tomatoes
  • 1/2 cup prepared basil pesto
  • Salt
  • 1/2 pound egg noodles

Step 1Bring a large saucepan of water to boil.

Step 2Meanwhile, 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.

Step 3When 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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