My Quicken Noodle

My chicken soup-loving father-in-law used to call this version “The Nectar of the Gods.” This soup is the quickest in my repertoire, and I save it for nights when my family is on the go. I’ve found it’s always a good idea to roast two chickens at the same time. Eat one that night, and shred the meat of the second for tacos, salads and soups such as this one for the next night.

Keep your pantry shelves stocked with items such as chicken broth, tomato paste and egg noodles, and you’re halfway there for this recipe. You can take a shorter cut yet by picking up a roasted chicken from the supermarket.

Chicken Noodle Soup With Basil Pesto

Active Work and Total Preparation Time: 20 minutes

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1 tablespoon olive oil

1 zucchini, quartered and sliced in 1/2-inch pieces

1 yellow squash, quartered and sliced in 1/2-inch pieces

1 onion, diced small

4 (13 1/2-ounce) cans low-salt chicken broth

1/4 cup tomato paste

4 cups diced cooked chicken

1 cup fresh or canned diced tomatoes

1/2 cup prepared basil pesto

Salt

1/2 pound egg noodles

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Bring a large saucepan of water to boil.

Meanwhile, heat the olive oil in a medium sized stockpot. Add the zucchini, squash and onion and cook until soft, about 5 minutes. Add the chicken broth, tomato paste, cooked chicken and diced tomatoes. Bring the soup to a boil, then reduce the heat to low, add the pesto and simmer for 10 minutes.

When the pasta water is boiling, add salt, then the noodles. Cook according to package directions until tender, about 5 to 7 minutes. Divide the noodles among soup bowls, then ladle the hot soup over the top.

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4 to 6 servings. Each of 6 servings: 426 calories; 355 mg sodium; 90 mg cholesterol; 26 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 35 grams protein; 1.80 grams fiber. *

Plate, bowl and spoon from Williams-Sonoma stores.