Homestyle Chicken Noodle Soup/Pesto Pinwheels

By JJCR

Ingredients

• 1/4 cup butter
• 3 medium carrots, thinly sliced
• 1 onion, chopped
• 1 cup thinly sliced celery
• 1 (8 oz.) package sliced baby bella mushrooms
• 3 qts. chicken broth
• 1 bay leaf
• 2 tsp. minced fresh thyme
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 cups shredded cooked chicken
• 2 cups uncooked wide egg noodles
• Garnish: fresh thyme

Preparation

Step 1

In a large Dutch oven, melt butter over med-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat and simmer, 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes, or until noodles are tender. Garnish with fresh thyme.

PESTO PINWHEELS:
1 (8 OZ.) can refrigerated crescent rolls
3 tbsp. prepared pesto
2 tbsp. grated Parmesan cheese

1. Preheat oven to 375. Lightly grease a baking sheet.

2. On a clean flat surface, unroll crescent rolls. Gently press perforations together to make a rectangle. Spread pesto evenly over dough. Sprinkle evenly with cheese. Roll up dough, starting with long side, jelly-roll fashion, pressing seam to seal. Using a serrated knife, cut roll into 1/4 inch thick slices. Place 2 inches apart on prepared baking sheet. Bake 10 minutes, or until lightly browned. Serve warm.

PAULA DEEN, QUICK AND EASY MEALS