Chicken-Pasta Soup With Pesto |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Better Homes and Gardens Ingredients:
2 (14 ounce) cans low sodium chicken broth |
1 lb boneless skinless chicken breast, cubed (or thighs) |
1 (14 1/2 ounce) can diced tomatoes with basil, garlic, and oregano, undrained |
1/2 cup dried orzo pasta |
1 cup chopped zucchini |
1 teaspoon finely shredded lemon peel |
1 tablespoon lemon juice |
4 -6 tablespoons purchased basil pesto (or homemade) |
Directions:
1. In a large saucepan, combine broth, chicken, undrained tomatoes, and orzo.
2. Bring to a boil; decrease heat; simmer, covered, for 6 minutes.
3. Add in zucchini, lemon peel, and lemon juice.
4. Return to boiling, decrease heat and simmer uncovered, for 3-4 minutes or until orzo and zucchini are tender and chicken is no longer pink.
5. Season to taste with ground black pepper.
6. Top each serving with pesto.
|
|