Italian-Style Chicken Noodle Soup recipe

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Ingredients

1 tablespoon olive oil
1 large carrot, peeled and sliced
½ 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

Nutrition Info

149.7 calories
carbohydrate: 12.8 g
cholesterol: 23.2 mg
fat: 6.6 g
fiber: 1.9 g
protein: 9.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 791.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.

  2. Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

Recipe Yield

6 servings

Recipe Note

What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!

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