Chicken Noodle Soup With Basil Pesto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Zucchini - quartered, and
		Cut into 1/2" pieces
1		Yellow squash - quartered, and
		Cut into 1/2" pieces
1		Onion - diced small
4		Low-salt chicken broth - (13 1/2 oz ea)
1/4 cup	59ml	Tomato paste
4 cups	250g / 8.8oz	Diced cooked chicken
1 cup	62g / 2.2oz	Fresh or canned diced tomatoes
1/2 cup	118ml	Prepared basil pesto
		Salt - to taste
1/2 lb	227g / 8oz	Egg noodles

Recipe Instructions

Bring a large saucepan of water to boil.

Meanwhile, heat the olive oil in a medium-sized stockpot. Add the zucchini, squash and onion and cook until soft, about 5 minutes. Add the chicken broth, tomato paste, cooked chicken and diced tomatoes. Bring the soup to a boil, then reduce the heat to low, add the pesto and simmer for 10 minutes.

When the pasta water is boiling, add salt, then the noodles. Cook according to package directions until tender, about 5 to 7 minutes.

Divide the noodles among soup bowls, then ladle the hot soup over the top.

This recipe yields 4 to 6 servings.

Each of 6 servings: 426 calories; 355 mg sodium; 90 mg cholesterol; 26 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 35 grams protein; 1.80 grams fiber.

Source:
The Los Angeles Times, 10-17-2001

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