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