Pesto Chicken Noodle Soup
This Pesto Chicken Noodle Soup is made in one pot and ready in just 30 minutes! Filled with rotisserie chicken, tender noodles and enveloped in a simple pesto chicken broth, this easy dish is loaded with flavor and perfect for just about any time!
Ingredients
- 6 cups low-sodium chicken broth
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 cups shredded rotisserie chicken see note below
- 1 cup uncooked noodles I used medium egg noodles
- ½ cup basil pesto
- Shredded Parmesan cheese for topping if desired
Instructions
- In a large soup pot, add chicken broth, bay leaf, dried thyme, salt, and pepper. Stir to combine and then cook over medium heat until boiling. Reduce heat, cover, and simmer for 10-12 minutes.
- Add shredded chicken and noodles to pot. Bring to a boil and then cook over low heat until noodles are tender, about 6-7 minutes.
- Stir in pesto and simmer for 2-3 minutes. Serve immediately with shredded Parmesan cheese, if desired.
Notes
I used the already-shredded rotisserie chicken that you can find near the deli section of your grocery store.
