Creamy Chicken Noodle Soup with Pesto Drizzle

Gluten Free
Health score
16%
Creamy Chicken Noodle Soup with Pesto Drizzle
35 min.
6
218kcal

Suggestions


Warm up your day with a bowl of our Creamy Chicken Noodle Soup with Pesto Drizzle, a delightful dish that combines comfort and flavor in every spoonful. Perfect for lunch, dinner, or any time you crave a hearty meal, this gluten-free recipe is not only quick to prepare but also packed with wholesome ingredients. In just 35 minutes, you can serve up a delicious meal that satisfies the whole family.

This soup features tender chicken, vibrant vegetables, and a creamy broth that envelops each bite, making it a true comfort food classic. The addition of basil pesto adds a burst of fresh flavor, elevating the dish to new heights. With only 218 calories per serving, you can indulge without the guilt, making it an excellent choice for those mindful of their dietary needs.

Whether you're looking for a cozy dinner on a chilly evening or a satisfying lunch to fuel your day, this Creamy Chicken Noodle Soup is sure to become a favorite in your household. Gather your ingredients, grab your Dutch oven, and let the aromas fill your kitchen as you create a meal that warms both the body and soul. Enjoy the delightful combination of flavors and the comforting texture that this soup brings to your table!

Ingredients

  • tablespoons butter 
  • cup carrots sliced
  • cup celery stalks sliced
  • 0.5 cup onion chopped
  • 32 oz chicken broth reduced-sodium
  • 2.5 cups milk 
  • box tuna 
  • cups roasted chicken cooked
  •  bay leaves dried
  • tablespoons basil pesto 

Equipment

  • bowl
  • ladle
  • ziploc bags
  • dutch oven

Directions

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

Nutrition Facts

Calories218kcal
Protein30.88%
Fat51.31%
Carbs17.81%

Properties

Glycemic Index
23.97
Glycemic Load
2.83
Inflammation Score
-10
Nutrition Score
13.130434875903%

Flavonoids

Apigenin
0.48mg
Luteolin
0.2mg
Isorhamnetin
0.67mg
Kaempferol
0.17mg
Myricetin
0.01mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:217.55kcal
10.88%
Fat:12.37g
19.03%
Saturated Fat:3.87g
24.22%
Carbohydrates:9.66g
3.22%
Net Carbohydrates:8.48g
3.08%
Sugar:7.5g
8.34%
Cholesterol:50.68mg
16.89%
Sodium:754.42mg
32.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.75g
33.5%
Vitamin A:4095.5IU
81.91%
Vitamin B3:4.41mg
22.06%
Phosphorus:215.03mg
21.5%
Selenium:14.29µg
20.41%
Vitamin B2:0.33mg
19.15%
Calcium:163.16mg
16.32%
Vitamin B6:0.31mg
15.62%
Vitamin B12:0.72µg
12.06%
Potassium:420.42mg
12.01%
Vitamin B5:0.97mg
9.67%
Vitamin B1:0.14mg
9.46%
Zinc:1.33mg
8.86%
Vitamin K:8.11µg
7.72%
Vitamin D:1.12µg
7.47%
Manganese:0.15mg
7.4%
Magnesium:29.46mg
7.36%
Fiber:1.18g
4.71%
Iron:0.84mg
4.64%
Folate:15.06µg
3.77%
Copper:0.07mg
3.56%
Vitamin C:2.78mg
3.37%
Vitamin E:0.45mg
2.97%