Lemony Pesto Chicken Noodle Soup

Steps to make

1. 1

   Add ingredients to slow cooker

   2 min
   

   In the bowl of a slow cooker, combine 2 tablespoons extra virgin olive oil, 2 tablespoons salted butter, 1 chopped yellow onion, 2 sliced shallots, 6 chopped garlic cloves, 4 chopped stalks celery, 6 chopped carrots, 2 tablespoons fresh thyme leaves, 1 tablespoon chopped fresh rosemary, and 1 teaspoon crushed fennel.

2. 2

   Add broth, chicken, romanesco, and Parmesan rind

   2 min
   

   Pour in 8 cups chicken broth and add in the chicken, 2 cups chopped broccoli romanesco florets, and a Parmesan rind. Season with salt and black pepper to taste.

4. 3

   Cook

   4h
   

   Cover the slow cooker with a lid and cook for 3-4 hours on high or 6-8 hours on low.

5. 4

   Shred chicken

   3 min
   

   Turn the slow cooker on high. Remove and shred the chicken. Remove the Parmesan rind.

6. 5

   Add spinach

   2 min
   

   Stir in ½ cup basil pesto, 2 cups chopped baby spinach, and 2 tablespoons lemon juice. Taste and adjust with salt and black pepper if needed.

7. 6

   Add egg noodles

   10 min
   

   Add the egg noodles and cook until soft, about 10-15 minutes.

8. 7

   Add parsley

   1 min
   

   Stir in ¼ cup chopped parsley.

9. 8

   Serve

   

   Serve each bowlful topped with shaved Parmesan and chopped dill if you wish.