Italian-Style Chicken Noodle Soup
Ingredients35 m servings 150 cals
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
- Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Per Serving: 150 calories; 6.6 g fat; 12.8 g carbohydrates; 9.4 g protein; 23 mg cholesterol; 791 mg sodium. Full nutrition
ReviewsRead all reviews 4
I agree that this needs a few more herbs and flavors. I added onion, oregano, salt and pepper...but this is very quick and easy! Serve with garlic bread and a salad...very hearty soup!
I had no fennel, so I used fennel seed. Worked well. I will definitely make again. Whole family liked it.
I totally disagree with the other reviews. I made this as directed and my husband and I found the seasoning perfect.