Chicken Noodle Soup with Pesto

Posted by: mistyw 10-10-99 12:09

Chicken Noodle Soup with Pesto

8 cups chicken stock
1 cup zucchini, cut into quarters or eighths lengthwise, then sliced into triangles
1/4 cup tomato paste
2-4 sundried tomatoes, slivered
1 and 1/2 cups fine egg noodles
3/4 cup shredded chicken
3 Tablespoons pesto
salt and pepper
Garnish: chopped fresh parsley

Combine broth, zucchini, slivered sun-dried tomatoes, and tomato paste in a Dutch oven and bring to a boil.

Stir in noodles and cook al dente, about 5 minutes.

Add chicken and pesto. Season with salt and pepper.

Divide among bowls and garnish with parsley.

Note: You can buy prepared pesto in most supermarkets--it lasts a long time in refrigerator, longer if you freeze it and chip it out as needed.

To make pesto from scratch, process 1 cup of fresh basil leaves in a blender or processor with 1/2 cup pine nuts or walnuts, 2 cloves of peeled garlic, and 3/4 cup of grated Parmesan cheese.

Process until it's thoroughly mixed, then gradually pour in 1/2 cup of olive oil until it's thick and completely pureed.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line