Italian chicken & vegetable soup
1
Points® value
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
