Italian-Style Chicken Noodle Soup

What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 150 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup shredded cooked chicken
• 1 (32 ounce) carton Swanson® Chicken Broth
• 1 large carrot, peeled and sliced
• ½ fennel bulb, cut in half and thinly sliced
• 2 ounces ditalini (small tube-shaped) pasta, cooked and drained
• 1 teaspoon basil pesto

Recipe Instructions

Step 1

Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.

Step 2

Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.