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Creamy Chicken Noodle Soup with Pesto Drizzle

Looking for a hearty dinner? Then check out this tasty chicken soup made with Progresso® reduced-sodium chicken broth and Tuna Helper® creamy broccoli.

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  • prep time 35 min
  • total time 35 min
  • ingredients 10
  • servings 6
 

Ingredients

2
tablespoons butter or margarine
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
2 1/2
cups milk
1
box Tuna Helper® creamy broccoli
2
cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
dried bay leaf
2
tablespoons basil pesto

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Use rotisserie chicken for a quick way to get cooked chicken for this soup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
660mg
660%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
15%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.