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
Recipe by Healthy Mama Cooks at https://www.healthymamacooks.com/chicken-noodle-soup-wild-garlic-pesto/