5 Ingredient Chicken Pesto Soup Food

CHICKEN NOODLE SOUP USING 5 INGREDIENTS

Chicken Noodle Soup Using 5 Ingredients image

Make and share this Chicken Noodle Soup Using 5 Ingredients recipe from Food.com.

Provided by katew

Categories Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 (85 g) packets instant noodles, chicken flavoured with flavour sachets
1 carrot, large. halved longways and sliced diagonally finnely
6 cups water
100 g baby spinach leaves
1 bbq chicken, skin removed, meat shredded

Steps:

Break noodles into lengths.
Place in large saucepan with flavour sachets, carrot and water.
Bring to the boil, cook 4 - 5 minutes.
Add spinach and chicken.
Cook till heated through.
Serve.

PESTO CHICKEN SOUP

Pesto Chicken Soup image

To save on calories use low fat or fat free half-and-half. I have also made this recipe shredding the chicken instead of cubing it. It makes a beautiful presentation.

Provided by LMillerRN

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast halves
1/2 teaspoon olive oil
3/4 cup frozen chopped onions (or fresh)
2 (14 1/2 ounce) cans fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/2 cup half-and-half
1/4 cup commercially prepared pesto sauce
salt and pepper

Steps:

Heat the oil in a 4 1/2 qt Dutch oven or large soup pot over medium-low heat. Cut the chicken into bite sized chunks, adding them to the pot as you cut. Raise the heat to medium, add the chopped onions and cook for 2 minutes, stirring from time to time.
Add the broth and raise the heat to high. Cover, and bring to a boil. Drain the tomatoes and add them to the pot, along with the Worcestershire sauce and garlic, keeping the lid closed as much as possible. When the soup boils, reduce the heat to medium-low. Continue to cook at a slow boil until the chicken in no longer pink but tender, about 6 minutes. Remove from heat.
Stir in the half and half, pesto and salt and pepper. Let the soup rest off the heat for about 2 minutes, then serve.

Nutrition Facts : Calories 145.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 45.4, Sodium 1128.4, Carbohydrate 8.5, Fiber 1.4, Sugar 4.3, Protein 16.5

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