Italian chicken & vegetable soup
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ready in just 20 minutes, this comforting, filling soup is a winner on busy weeknights. The beans, carrot, and celery cook in the broth until they are crisp-tender, while the pesto adds a nice richness at the end. Use any leftover chicken you have on hand or you can stir in rotisserie chicken breast if you have that on hand. You can double or triple this recipe if you’d like to have leftovers for lunch or dinner the following day. Feel free to stir in some chopped fresh basil, oregano, or rosemary if you’ve got it for a more robust flavor.
Ingredients
Reduced sodium chicken broth
1 cup(s)
Uncooked string beans
½ cup(s), cut into pieces, cut up
Carrots
½ small, diced
Celery
½ rib(s), small, small, sliced
Canned diced tomatoes
½ cup(s), (in juice)
Cooked shredded chicken breast
2 oz
Reduced-fat pesto sauce
2 tsp, store-bought
Instructions
1
Bring broth, green beans, carrot and celery to a boil in covered small saucepan; simmer, covered until vegetables are tender, 5 minutes.
2
Stir in tomatoes and chicken; heat through. Remove from heat; stir in pesto.
3
Makes 1 serving.
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