Pesto Chicken Soup
Updated Oct 20, 2022, Published Sep 01, 2015
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With a little help from your grocery store, you can lead your full and busy life and still find the time to cook at home.
Pesto Chicken Soup
Ingredients
- 6 cups gluten-free chicken stock
- 4 cups baby spinach
- 2 cups shredded cooked chicken
- 2 15-ounce cans white beans, drained and rinsed
- 1/3 cup basil pesto
- Kosher or fine sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for serving
Instructions
- Combine the chicken stock, spinach, shredded chicken, and beans in a soup pot. Cook over medium heat until it starts to simmer. Let simmer for 5 minutes. Stir in the pesto. Taste and add salt and pepper as desired. Let simmer for another 2-3 minutes. Serve each bowl of soup with a drizzle of olive oil.
Nutrition
Calories: 214kcalCarbohydrates: 10gProtein: 17gFat: 11gSaturated Fat: 2gCholesterol: 44mgSodium: 618mgPotassium: 472mgSugar: 4gVitamin A: 2170IUVitamin C: 6.1mgCalcium: 55mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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