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Chicken Pesto Soup

Pesto in your soup? Trust us – you might immediately think pasta when you think pesto. But pesto is an unctuous paste that immediately brings life and balance to just about any dish – including chicken pesto soup.

Chicken Pesto Soup Recipe - Real Plans

Pesto in your soup? Trust us – you might immediately think pasta when you think pesto. But pesto is an unctuous paste that immediately brings life and balance to just about any dish – including chicken pesto soup.

With the simple addition of ingredients like tomatoes and thyme, the flavors of this chicken soup have a traditional Italian flair. While the peppery, sweet notes of basil and spicy hit of raw garlic make this pesto a classic. And the result is…well, fragrant and hearty enough to make again and again.

Before making your soup, make sure you’ve whipped up a batch of Eggplant Flatbread with Prosciutto and Arugula – it’s the perfect “cracker” to serve with pesto chicken soup.

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Chicken Pesto Soup

  • 15m
  • 30m
  • 45m

Ingredients

  • 1 onion
  • 1 bay leaf
  • 2 carrots
  • 2 small zucchinis
  • 4 tomatoes
  • 1/2 bunch kale
  • 1 c cooked chicken
  • 2 tbsp. butter or coconut oil
  • 1 tbsp. coarse sea salt, plus more to taste
  • 3 pt chicken stock
  • 2 sprigs fresh thyme
  • ground black pepper, to taste
  • 2 oz parmesan cheese
  • For the pesto:
  • 2 cloves garlic
  • 1 c fresh basil
  • 5 tbsp. extra virgin olive oil
  • coarse sea salt, to taste
  • ground black pepper, to taste

Instructions

  1. Dice the onion and carrots. Slice zucchini in half; use a spoon to scoop out seeds, and dice. Slice tomatoes in half; use a finger to scoop out seeds, and dice. Remove stems from kale and dice. Dice the cooked chicken.
  2. Heat the butter or coconut oil over medium heat in a 4 quart saucepan.
  3. Add the onion, carrots, and sea salt; cook for about 5 minutes or until the veggies begin to soften. Add the zucchini, stock, thyme sprigs, and bay leaf. Simmer gently for about 10-15 minutes until the squash is soft. Add the kale.
  4. When the kale is bright green (just a minute or two), add the tomatoes and chicken. Adjust the seasoning with salt and pepper. Do not overcook the soup or the green vegetables will lose their bright color.
  5. While the soup is simmering, grate the parmesan finely if using.
  6. Make the basil paste if you have not already. In a small food processor mix the garlic, basil, and a pinch of salt. Process until coarsely chopped, then stream in the olive oil and blend well. You will have a medium-thick paste.
  7. Ladle the soup into bowls and swirl a spoonful of the basil paste atop the soup. Garnish with parmesan.

Nutrition

  • 4
  • 1
  • 405
  • 19g
  • 16g
  • 4g
  • 28g
  • 9g
  • 57mg
  • 9g
  • 2154mg
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