Chicken Noodle Soup

  • Serves
  • Maintenance
6 cups low-sodium chicken broth 3 tablespoons tomato sauce or crushed tomatoes with juices 1 heaping tablespoon pesto, store bought or homemade 1-2 cups egg noodles 1-2 cooked chicken breasts, cut up into bite-size pieces 1-2 tablespoons olive oil
Step 1: Bring the broth, tomato sauce and pesto to a simmer in a large pot over medium heat. Add the noodles and chicken and simmer on medium-low heat for about five minutes. Step 2: Scoop into bowls and serve with a spoon of olive oil and sprinkle of fresh Parmesan cheese. Source: Kelsey Banfield