Tuesday, July 29, 2014

Recipe: 5 Ingredient Pesto Chicken Soup

We went food shopping on Saturday this weekend, and I liked going on this day of the week. Everything was in stock (unlike on Sundays) and it was a family trip, which meant I had help with the girls from Nick. I was able to browse Pinterest to look up recipes to buy the ingredients. One of these recipes was this delicious soup I had pinned last week. When I saw one of the ingredients was pesto I knew I wanted to try it. We love pesto in our house and I always make my own recipe. The prep and cooking time was minimal- only 15 minutes total!

I cut down on cooking time by using a Rotisserie chicken from Whole Foods. I also made my own pesto recipe, but you can buy jarred pesto anywhere. When recommending this soup to my Mom (a vegetarian) I suggested substituting the chicken stock for veggie and the chicken for tofu. I may have to try this version next. My changes are in bold.

Gimme Some Oven

5-Ingredient Pesto Chicken Soup
(4 servings)

4 cups good quality chicken stock
3 handfuls (about 3 cups) fresh spinach
2 cups shredded chicken (I used Rotisserie and shredded)
2 14-ounce cannelloni beans, rinsed and drained
1/3 cup pesto (I used my own recipe)
(optional topping: grated Parmesan cheese)

1. Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer.
2. Then reduce soup to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes.
(I brought soup to a boil, then reduced to low heat and let simmer after adding the pesto)
3. Serve warm, top with Parmesan cheese if desired.


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