Chicken Noodle Soup with Wild Garlic Pesto
Apparently it is back to Winter here in the U.K. Overcast, cool jacket weather has come back after a beautiful, taunting Spring day yesterday. On days like this I really love the tradition of a hot cup of tea in the afternoon with a little cake or toast. I am fighting the afternoon slump by cooking up things that remind me of Spring and the warmer days I am sure are on the way. I crave Spring flavors and colors, but need something warm and hearty. Chicken Noodle Soup with Wild Garlic Pesto brings together the fresh taste of Wild Garlic with hearty, comforting bits of healing soup. This is great for allergies and the nasty springtime colds that occasionally rear up. I made this from frozen chicken thighs and stock to eating it in 40 minutes using the pressure cooker. If you are a better planner than I am you can pull this off in 20 minutes. If you have precooked chicken you can do it in about 15. Pair it with a nice crisp salad with fruit and you have the best flavors of Spring in a warm, comforting meal.
Chicken Noodle Soup with Wild Garlic Pesto
Prep
Cook
Total
Yield 4 -6 servings
Ingredients
- 6 Skinless Chicken Thighs or two Chicken Breasts, cut into chunks
- 1 large Onion, diced
- 2 Carrots, peeled and chunked
- 8-10 cups Chicken Stock
- Wide Egg Noodles or Pasta of choice
- 1 small head Broccoli, pulled into florets
- 1 1/2 cup Frozen Peas
- 1-2 Tbsp Wild Garlic Pesto or regular Pesto
- Handful of Flatleaf Italian Parsley, chopped rough
- Fruity Extra Virgin Olive Oil
Instructions
- Brown the Chicken in Oil and then add the Onion, cook 5 minutes until the Onion is Soft
- Add a pinch of Sea Salt and turn the heat to high
- Add the Carrots and Chicken Stock and bring to boil
- Reduce heat and add the Pasta
- Cook 7-9 minutes until pasta is very al dente and Chicken is no longer pink
- Add the Broccoli and Peas and return to boil
- Cook 3-5 minutes until the Pasta is soft and just done
- Sprinkle in the Parsley and top with the Pesto and a swirl of Olive Oil and Ground Pepper
- Add more stock if needed
This is really delicious. I added my twist of mixed seasons. I made a big pot full to freeze and eat for lunch at school. This is my first time cooking a dish with wild garlic pasta. Delicious!!