Pesto Chicken Soup Recipes

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5-INGREDIENT CHICKEN PESTO SOUP



5-Ingredient Chicken Pesto Soup image

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt

Steps:

  • Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
  • Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
  • Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

PESTO CHICKEN SOUP



Pesto Chicken Soup image

To save on calories use low fat or fat free half-and-half. I have also made this recipe shredding the chicken instead of cubing it. It makes a beautiful presentation.

Provided by LMillerRN

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves
1/2 teaspoon olive oil
3/4 cup frozen chopped onions (or fresh)
2 (14 1/2 ounce) cans fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/2 cup half-and-half
1/4 cup commercially prepared pesto sauce
salt and pepper

Steps:

  • Heat the oil in a 4 1/2 qt Dutch oven or large soup pot over medium-low heat. Cut the chicken into bite sized chunks, adding them to the pot as you cut. Raise the heat to medium, add the chopped onions and cook for 2 minutes, stirring from time to time.
  • Add the broth and raise the heat to high. Cover, and bring to a boil. Drain the tomatoes and add them to the pot, along with the Worcestershire sauce and garlic, keeping the lid closed as much as possible. When the soup boils, reduce the heat to medium-low. Continue to cook at a slow boil until the chicken in no longer pink but tender, about 6 minutes. Remove from heat.
  • Stir in the half and half, pesto and salt and pepper. Let the soup rest off the heat for about 2 minutes, then serve.

Nutrition Facts : Calories 145.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 45.4, Sodium 1128.4, Carbohydrate 8.5, Fiber 1.4, Sugar 4.3, Protein 16.5

LEMONY PESTO CHICKEN SOUP



Lemony Pesto Chicken Soup image

Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 6

6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
1/2 cup orzo
1 cup shredded cooked chicken
3 tablespoons fresh lemon juice, plus lemon wedges for serving
1/4 cup Basic Basil Pesto or store-bought pesto, such as Gotham Greens
Grated Parmesan, pea shoots or other delicate greens, and fresh basil, for serving

Steps:

  • In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.

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