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.

And serve with crusty french bread or Buttermilk Corn Bread

 

 

*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.