Description
Whip up a deeply comforting bowl of pesto chicken soup, where savory broth, tender beans, shredded chicken, and bright pesto come together with minimal effort.
Ingredients
Scale
- 2 Tablespoons olive oil (extra virgin)
- ¾ cup yellow onion (diced)
- ¾ cup carrots (diced)
- ¾ cup celery (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 14-ounce cans great northern beans (or cannellini beans, rinsed and drained)
- 2 cups cooked chicken (shredded)
- 2 cups tuscan kale (loosely packed, ribs removed and roughly chopped)
- â…“ cup pesto
- 1 Tablespoon fresh lemon juice
- Salt and pepper (to taste)
- Parmesan
- Fresh Basil Leaves
Instructions
- Heat the 2 Tablespoons olive oil in a large Dutch oven or heavy pot over medium heat.
- Once hot, add ¾ cup yellow onion, ¾ cup carrots, and ¾ cup celery and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
- Add the 2 cloves garlic and saute 1 minute longer.
- Add the 4 cups chicken broth, 2 14-ounce cans great northern beans, and 2 cups cooked chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 10 minutes.
- Add the 2 cups tuscan kale and stir the soup until it wilts.
- Stir in the â…“ cup pesto and 1 Tablespoon fresh lemon juice, and season with salt and pepper, to taste.
- Serve garnished with parmesan and fresh basil leaves, if desired. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 203
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: Pesto Chicken Soup