Erica’s Creamy Chicken Noodle Soup

My friend Erika made this soup at a gathering of friends in Denver, CO years ago, and I had to get the recipe! I think of Erica’s brilliant smile and her laugh every time I make the soup. She was one of my favorite people in Colorado. What impressed me most about Erica the first time I met her was that she was going out of her way to reach out to someone that most people would pass by. She made everyone feel loved and special. I also think the pesto in this soup makes it extra special. I’ve made a few small changes to the original recipe.

Erica’s Creamy Chicken Noodle Soup

2 chicken breasts
4 cups chicken broth
Bullion for 2 cups water
1 onion
2 Tbsp olive oil
3 cloves garlic minced
4-6 carrots peeled and chopped
4-6 stalks celery chopped
2 Tbsp pesto
1/2 -1 full package of Grandma’s Noodles (in the freezer section)
1/4 cup butter
2 cans cream of chicken soup or 3 cups homemade cream of chicken soup recipe
2/3 cup tapioca flour or Wondra

Fill a soup pot with water, chicken broth, and onion. When chicken is cooked through remove it from the pot. Shred the chicken and put it back in the pot. In a large pan heat the oil on medium heat and add the veggies and garlic. Sauté for about 5 minutes stirring often.  In a separate bowl beat  butter well. Slowly incorporate the cream of chicken soup and tapioca flour. Add the cream of chicken soup mixture to the pot and whisk to incorporate. Add the sautéed vegetables and noodles. Simmer until veggies and noodles are tender. Serve with French Bread Recipe.