2 1/4 cups prechopped celery, onion, and carrot mix
1/2 teaspoon black pepper
1/8 teaspoon salt
1 pound chicken breast tenders (cut into 1-inch cubes)
1/4 cup (1 1/2 ounces) uncooked pastina (tiny star-shaped pasta)
3 tablespoons commercial pesto
2 tablespoons fresh lemon juice
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
How to Make It
Bring water and broth to a boil in a large saucepan. Stir in celery mix, pepper, salt, and chicken; bring to a boil. Add pasta; cook 4 minutes. Stir in pesto and juice, and simmer 1 minute. Sprinkle with cheese.
i am not a fan of canned chicken soup. it just doesn't taste fresh, never has.i love making this soup. it's a go to fav for when i'm not feeling well or it's cold and rainy outside.the pesto adds a nice kick!
This is a good go-to soup. I usually add more veggies than what is called for, and instead of chicken tenders, I'll just cut up some rotisserie chicken. I love serving this with crusty, warm bread! My 3.5 yr old daughter won't eat anything, and she even likes this soup! (I think it has something to do with the tiny stars...)
I have no idea how anyone could think this soup was boring! It's my go-to chicken soup recipe every time. The pesto and lemon juice at the end are the key and make this chicken soup stand apart from others. I always chop my own veggies and add more than it calls for and I usually increase the broth amount as well so there's leftovers. You could always add a bulkier pasta (i.e. elbows) if you like that texture, but I like that it cuts back on carbs using the pastina. Yummy!