Last month I was under the weather and in the mood for a cozy bowl of homemade soup that wouldn’t take forever to make. Enter my pesto chicken noodle soup. The longest part about cooking it was assembling the ingredients. I warmed up a delicious homemade chicken broth (though store-bought is perfectly fine, too), added a generous dollop of pesto, some cubed cooked chicken, tomatoes and egg noodles and let the whole thing simmer for about 10 minutes while I sipped my orange juice. At dinner, I easily finished off two heaping bowls while my family did the same. They ate theirs with hunks of fresh bread for dipping and a big salad on the side. I was happy to top mine with some homemade croutons and enjoy every single hot spoonful. It was just the thing to put me back on the road to recovery.
Quick Pesto Chicken Noodle Soup
6 cups low-sodium chicken broth
3 tablespoons tomato sauce or crushed tomatoes with juices
1 heaping tablespoon pesto, store bought or homemade
1-2 cups egg noodles
1-2 cooked chicken breasts, cut up into bite-size pieces
1-2 tablespoons olive oil
Koshers salt to taste
1. Bring the broth, tomato sauce and pesto to a simmer in a large pot over medium heat. Add the noodles and chicken and simmer on medium-low heat for about five minutes. Taste the broth and add a few pinches of Kosher salt as needed.
2. Scoop into bowls and serve with a glug of olive oil and sprinkle of fresh Parmesan cheese.