Italian-Style Chicken Noodle Soup
By Tasty Recipes - février 18, 2020
INGREDIENTS:
1 tablespoon olive oil
1 large carrot, peeled and sliced
½ fennel bulb, cut in half and thinly sliced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Chicken Broth
1 cup shredded cooked chicken
2 ounces ditalini (small tube-shaped) pasta, cooked and drained
1 teaspoon basil pesto
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
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DIRECTIONS:
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.
Step 2
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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