Creamy Chicken Noodle Soup with Pesto Drizzle
Recipe from
Betty Crocker
Creamy broccoli Tuna Helper® mix gets a 35-minute makeover into a creamy home-cooked chicken soup. Mmm.
Servings:
6 servings (1 1/2 cups each)
Prep Time:
35 mins
Total Time:
35 mins
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Ingredients
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2 tablespoonsbutter or margarinesee savings
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2 mediumcarrots, sliced (1 cup)see savings
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2 mediumstalks celery, sliced (1 cup)see savings
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1 mediumonion, chopped (1/2 cup)see savings
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1 cartonProgresso® reduced-sodium chicken broth (32 ounces)see savings
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2 1/2 cupsmilksee savings
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1 boxTuna Helper® creamy broccolisee savings
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2 cupscut-up cooked chickensee savings
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1 driedbay leafsee savings
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2 tablespoonsbasil pestosee savings
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Directions
1.
In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender.
2.
Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.
3.
Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup.
Nutrition information
Per serving: Calories 280 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 60mg; Sodium 660mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 8g); Protein 19g. Daily Values: Vitamin A 80%; Vitamin C 4%; Calcium 15%; Iron 6%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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