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Parmesan-Pesto Chicken Noodle Soup

Ingredients

• 4 1/2 cups reduced-sodium chicken broth
• 1 cup chopped onion
• 1 cup sliced carrot
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 1/2 cups dried shell pasta
• 1 small zucchini, halved lengthwise and sliced
• 2 cups bite-size pieces cooked chicken or turkey
• 4 1/2-inch-thick slices Italian bread
• 1 tablespoon basil pesto
• 1 tablespoon finely shredded Parmesan cheese

Directions

1. Combine broth, onion, carrot, garlic, bay leaf, Italian seasoning, and pepper.
2. Simmer, covered, for 5 minutes.
3. Stir in pasta and zucchini.
4. Return to boiling, reduce heat and simmer, covered, for 8 to 10 minutes.
5. Discard bay leaf.
6. Stir in chicken.
7. Heat through.
8. Preheat broiler.
9. Spread bread slices with pesto.
10. Sprinkle each slice with cheese.
11. Place bread, spread sides up, on a baking sheet.
12. Broil for 2 minutes.
13. Serve soup with toasted bread.

Attribution