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Mmmmm. Pesto. Have you ever had the opportunity to have it or try it? It’s good oh whatever way you could possible eat it. Its and Italian condiment that is made of basil, olive oil, parmesan cheese, and pine nuts. Blend it all together and you’ve got pesto. Now as I general rule, I almost always buy a good quality pesto rather than make it myself, because to get all the ingredients and make it yourself is almost always more expensive. But trust me when I say if you go that route it will be well worth it.
Now I have mentioned my husbands love of soups. We had a lazy Sunday, where we honestly didn’t want to do much at all. We came home from church and we just wanted to spend the day relaxing. Well that means that Mommy wants to relax as well. So what do I make that is healthful, tasty and comes together quickly? I decided on Pesto Chicken Noodle Soup! I started pavloving at the mere thought of combining one of my fave soups with my fave Italian condiment.
So I decided to take Perdue Perfect Portions Boneless Skinless Chicken thighs and brown them in the pot with onions and peppers and some Pesto. When the chicken was brown and crusty I added in the chicken stock, and a little more pesto. When it came to a boil I added in whole wheat egg noodles and cooked until they were tender. The soup was done! That meant Mommy got to relax as well!
- 1 package of Perdue Perfect Portions Chicken Thighs
- ¼ cup plus 2 tbs of Pesto Sauce
- 2 tsp of garlic powder
- ½ green bell pepper diced
- 1 large onion diced
- 10 cups of chicken broth or stock
- 1 bag of whole wheat egg noodles
- salt and pepper to taste
- In a large pot brown the chicken with ¼ cup of pesto and onion and pepper.
- When the chicken is browned and cooked thorough, add in chicken stock and 2 tbs of pesto.
- Allow mixture to come to a boil and then add in noodles.
- Cook noodle to desired doneness.
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