Description
Creamy chicken soup with pesto, vegetables, mushrooms, and noodles for a comforting dinner.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 shallots, thinly sliced
- 6 garlic cloves, chopped
- 4 celery ribs, chopped
- 6 carrots, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon crushed fennel seeds
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cups broccoli florets, chopped
- 1/2 cup basil pesto
- 2 cups baby spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- 2 to 3 cups egg noodles
- 1/4 cup fresh parsley, chopped
- Optional: grated Parmesan-style cheese, fresh dill
Instructions
- Heat olive oil and butter in a large pot and cook onion until soft.
- Add shallots, garlic, celery, carrots, mushrooms, herbs, salt, and pepper. Cook until vegetables soften.
- Add broth, chicken, and broccoli. Simmer until chicken is cooked.
- Remove chicken, shred, and return to pot.
- Stir in pesto, spinach, and lemon juice.
- Add noodles and cook until tender.
- Finish with parsley and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg