Creamy Chicken Noodle Soup with Pesto Drizzle

 

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

• 1 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.
• 2 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.
• 3 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.