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Italian-Style Chicken Noodle Soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Boosted with garlic, fennel, pesto, and fresh parsley, this comforting soup is ready in just 35 minutes. Perfect for a deliciously quick meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 large carrot, peeled and sliced
  • 0.5 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
Instructions:
  • In a 4-quart saucepan over medium-high heat, sauté the carrot and fennel in hot oil for 5 minutes until tender, stirring occasionally. Add the garlic and tomatoes and mix well.
  • Add the broth and bring it to a boil. Mix in the chicken and ditalini, then reduce the heat to medium-low and simmer for 5 minutes. Fold in the pesto and parsley, and season to taste. Sprinkle with cheese before serving.

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