Name: Italian-Style Chicken Noodle Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Carrot, peeled and sliced - 1 large; Fennel bulb, cut in half and thinly sliced - ½; Garlic, minced - 1 clove; Diced tomatoes, undrained - 1 (14.5 ounce) can; Swanson® Chicken Broth - 1 (32 ounce) carton; Shredded cooked chicken - 1 cup; Ditalini (small tube-shaped) pasta, cooked and drained - 2 ounces; Basil pesto - 1 teaspoon; Chopped fresh parsley - 2 tablespoons; Grated Parmesan cheese - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Italian-Style Chicken Noodle Soup

1. Olive oil - 1 tablespoon

2. Carrot, peeled and sliced - 1 large

3. Fennel bulb, cut in half and thinly sliced - ½

4. Garlic, minced - 1 clove

5. Diced tomatoes, undrained - 1 (14.5 ounce) can

6. Swanson® Chicken Broth - 1 (32 ounce) carton

7. Shredded cooked chicken - 1 cup

8. Ditalini (small tube-shaped) pasta, cooked and drained - 2 ounces

9. Basil pesto - 1 teaspoon

10. Chopped fresh parsley - 2 tablespoons

11. Grated Parmesan cheese - 2 tablespoons

How to cook deliciously - Italian-Style Chicken Noodle Soup

1. Stage

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.

2. Stage

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.