Italian Soups and Salads Recipes - Parmesan-Pesto Chicken Soup

Ingredients

• 2 14-ounce cans chicken broth

• 1 teaspoon dried Italian seasoning, crushed

• 2 cloves garlic, minced

• 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces

• 3/4 cup small shell macaroni

• 2 1/2-inch-thick slices Italian bread, halved crosswise

• 2 tablespoons purchased basil pesto

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• 3/4 cup loose-pack frozen peas

• 1/4 cup thinly sliced green onions

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Method:

1. In a medium saucepan combine chicken broth, Italian seasoning, and garlic; bring to boiling. Add chicken and uncooked macaroni to broth.

2. Return mixture to boiling; reduce heat. Simmer, uncovered, for 8 to 9 minutes or until pasta is tender and chicken is no longer pink, stirring occasionally.

3. Meanwhile, preheat broiler. Spread one side of each halved bread slice with pesto. Sprinkle with Parmesan cheese. Place bread on broiler rack. Broil 3 to 4 inches from heat about 2 minutes or just until cheese begins to melt.

4. Add peas and green onions to broth mixture; cook for 2 minutes more. Top Individual servings with the cheesy toasted bread.