halfbakedharvest5.0
Lemony Pesto Chicken Noodle Soup
Hearty, full of protein, vegetables, and nutrient-packed herbs. So delicious...the coziest bowl for cold winter nights!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook ⏱️ 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another ⏱️ 5 minutes. 2. Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for ⏱️ 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to ⏱️ 4-6 hours.3. Shred the chicken and remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook ⏱️ 6-8 minutes, until soft. Stir in the parsley.4. Serve the soup with parmesan and dill, if desired.
garlic, chopped6 clovescarrots, chopped6
2
Crockpot
3
1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, rosemary, and fennel.2. Pour in the broth. Stir in the chicken, broccoli, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook ⏱️ 3-4 hours on high, or ⏱️ 6-8 hours on low.3. Crank the heat to high. Shred the chicken, remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Add the noodles and cook ⏱️ 10-15 minutes, until soft. Stir in the parsley.4. Serve the soup topped with parmesan and dill, if desired.
garlic, chopped6 clovescarrots, chopped6
Nutrition Facts
calories
399 kcal
serving Size
1 serving
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