Chicken Noodle Soup With Pesto - {Italianate}

Recipe Ingredients

8 cups	1896ml	Chicken stock
1 cup	237ml	Zucchini cut into quarters or eighths
		Lengthwise, then sliced into triangles
1/4 cup	59ml	Tomato paste
2		Sundried tomatoes - (to 4) - slivered
1 1/2 cups	297g / 10oz	Fine egg noodles
3/4 cup	46g / 1.6oz	Shredded chicken
3 tablespoons	45ml	Pesto - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley - for garnish

Recipe Instructions

* Note: You can buy this in most supermarkets -- it lasts a long time in the refrigerator, longer if you freeze it and chip it out as needed. To make from scratch, put a cup of fresh basil leaves in a blender or processor with 1/2 cup pine nuts or walnuts, 2 cloves of peeled garlic, and 3/4 cup of grated Parmesan cheese. Process until it's thoroughly mixed, then gradually pour in 1/2 cup of olive oil until it's thick and completely pureed.

Combine broth, zucchini, slivered sun-dried tomatoes, and tomato paste in a Dutch oven and bring to a boil. Stir in noodles and cook al dente, about 5 minutes. Add the chicken and pesto. Season with salt and pepper. Divide among bowls and garnish with parsley.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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