Pesto Chicken Noodle Soup
In a large pot add 1 T. of olive oil on medium heat. Sear the chicken for 3-4 minutes. Remove. Add 1 T. of butter. Add the veggie bag and sauté for about 5 minutes. Season with salt and pepper. Pour in the broth, plus 1 C of water, and bring it to a boil over high heat. Add in the chicken and pasta. Cover, reduce heat, and cook for 20 minutes. Shred the chicken. Remove the rosemary. Add in the pesto. Season with salt, if needed. Stir in spinach. Serve, top with Parmesan Cheese.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Cholesterol | 105 mg |
| Sodium | 1,120 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 38 g |
Key Micronutrients:
Vitamin D 2% • Calcium 18% • Iron 20% • Potassium 22%
Ingredients
Chicken, chicken broth, egg noodles (wheat flour, eggs), vegetables (carrots, celery, onion, spinach), pesto (basil, olive oil, parmesan cheese [milk, cultures, salt, enzymes], garlic, pine nuts), lemon juice, garlic, dried parsley, fresh thyme, rosemary, crushed fennel, parmesan cheese (milk, cultures, salt, enzymes).
Allergen Statement
Contains: Wheat, Egg, Milk, Tree Nuts (pine nuts)