Rough day? Head Cold? Bad mood? Bad weather? Obviously, you need some chicken soup. According to my grandma and old wives everywhere, it will cure what ails you. I don’t know if that’s true, but I do know that when I’m not feeling well, or when it’s rainy outside I like to eat chicken soup and it makes me feel better. Of course, it’s also pretty tasty when you’re feeling just fine.
I usually start with a pretty basic chicken soup recipe, and then I tend to play with it. Sometimes I go a little Italian, with tomatoes and herbs, sometimes it’s more of a Thai theme, with coconut milk and chiles. For today, I wanted simple, but rich and creamy. And that’s just what I got.
Creamy Pesto Chicken Noodle Soup
2 chicken breasts
1 onion, chopped
1 cup chopped celery
1 cup sliced or chopped carrots
6-8 cups chicken broth
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
4 oz. small shaped pasta, like shells
1/3 cup basil pesto
3/4 cup heavy cream
Combine chicken broth, chicken breasts, onion, celery, bay leaf and carrots in a soup pot and bring to a boil. Reduce heat to a barely boil and cook for 20-30 minutes, until chicken is cooked through and veggies are tender. Remove chicken and let it cool a bit, then shred by pulling it apart with two forks. Add salt & pepper and shredded chicken to pot and bring soup back to a boil. Add pasta. Cook 5 minutes. Stir in pesto and cream and cook another 5-10 minutes until pasta is tender. Taste for seasoning; adjust salt & pepper if needed. Makes 6-8 servings.