(from the Los Angeles Times "Second Helpings" column) 1 T. 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 (14 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 1/2 pound egg noodles 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 water is boiling, add the noodles. Cook according to package directions until tender, about 5-7 minutes. Divide the noodles among soup bowls, then ladle the hot soup over the top. (makes 4-6 servings) T's adapted version of CHICKEN NOODLE SOUP WITH BASIL PESTO Minor changes to ingredients: Double the zucchini, no yellow squash. I used canned chicken. And canned tomatoes. Any noodles will do. I prefer long noodles, but macaroni or small shells would also be OK. I add the noodles directly into the soup in the last 10 minutes of cooking, because I like them to soak up the soup flavors. And it is easier. Taking about an hour to cook, this soup is great.
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