Chicken Soup with Pesto
This is quick & easy and makes enough for great leftovers.
Get creative and add your favorite ingredients--squash, zuchinni, corn, etc.
In a large soup pot, heat @1-2 Tbsp. olive oil
Saute for @5-10 mins:
1 onion, diced
2-3 carrots, diced
1-2 stalks, celery, chopped - add leaves too.
1/2 cup red bell pepper. chopped
1-2 large clove garlic, minced
2 tsp italian seasoning (or thyme & oregano)
Add the following. Cook for @ 5 mins.
5-6 cups reduced-sodium chicken broth
1 or 2 cans, = 15-ounce can cannellini beans or great northern beans, rinsed
1/2 uncooked soup noodles (thin tiny noodles) and/or 1 cup pre-cooked rice or bulgar
1/2 lb mushrooms, sliced
1 or 2 large pre-cooked or poached* and diced chicken breast
Add the following and cook for a few mins until spinach is wilted:
fresh ground pepper & salt to taste
6 ounces baby Spinach or Kale , coarsely chopped
1-2 Tbsp. basil pesto paste or @1/4 cup fresh basil leaves
Serve Garnished with grated Parmesan cheese or feta cheese-if desired. Serves 6-8.
*To poach chicken breasts. Place in a pan and cover with in water OR half water and half white wine. Simmer for @15 mins, turning chicken periodically. Check for doneness. Slice chicken breasts length wise for quicker cooking.