Creamy Chicken Noodle Soup with Pesto Drizzle

(3)
  1 reviews
  • 35|min prep time
  • 35|min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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