Easy Pesto Chicken Soup
I don’t remember how I found this soup recipe, but find it I did and I just had to feature it here for Soup of the Week. I have never made an easier meal in my life. Of course it helps that I already had some cooked chicken on hand from making broth but goodness, you want a quick and easy comfort meal on a cold day, this is what you should make.
I wouldn’t say it is necessarily a hearty soup but I served it up with some my 5 minute artisan bread and we all left the table satisfied and full.
If at all possible please use homemade chicken stock for this, it adds so much more depth of flavor and if you can even go a step further and use homemade pesto… you won’t regret it.
If you aren’t into making your own stock I highly encourage you to try it sometime soon. Nutrient dense, homemade stock is essential to good health, I have a pot simmering at least once a week. I have a tutorial about how to go about it you can check out if you’re interested. For this soup in particular, I just went and bought an organic chicken (it’s the ONE meat we really don’t raise in any large quantity so I have to actually buy it) and threw it straight into my enormous stock pot when I got home with veggies and stuff and simmered it for about 2 days and man, that is some delicious stock let me tell you.
On that note, I must give thanks to the recipe developer for coming up with such a simple and flavorful soup, Ali over at Gimme Some Oven came up with this delightful soup and I sure hope you all enjoy it like my family did! I did take the liberty of making the recipe larger to serve my family, these kids around here really eat quite a lot these days….
- 6 cups homemade chicken stock
- 4 cups cooked and shredded chicken (if you use chicken from making stock it just falls apart so no shredding needed)
- 2 14oz cans cannelloni beans (I used dry beans and started simmering them at about 2 in the afternoon and they were ready by the time I started the soup but canned should work splendidly)
- 3 cups fresh spinach, roughly chopped
- ¾ cup pesto
- salt and pepper to taste
- Put the stock, chicken and beans in a large stock pot and bring to a boil.
- Reduce heat to medium and add the spinach, stir in and let cook just until the spinach is wilted, then stir in the pesto.
- Add salt and pepper to taste and dish up!
- Was that easy or WHAT?!
- OH and make sure to serve it with a bit of grated parmesan on top, yum!
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