CREAMY CHICKEN NOODLE SOUP WITH PESTO DRIZZLE

Creamy Chicken Noodle Soup with Pesto Drizzle image

Creamy broccoli Tuna Helper® mix gets a 35-minute makeover into a creamy home-cooked chicken soup. Mmm.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso™ reduced-sodium chicken broth
2 1/2 cups milk
1 box Tuna Helper™ creamy broccoli
2 cups cut-up cooked chicken
1 dried bay leaf
2 tablespoons basil pesto

Steps:

In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender.
Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.
Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup.

Nutrition Facts : Calories 280, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 8 g, TransFat 0 g