Recipe courtesy of Heath Goldman for Food Network Kitchen

5-Ingredient Chicken Pesto Soup

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Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.
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  • Level: Easy
  • Total: 50 min
  • Active: 10 min
  • Yield: 4 servings
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  1. Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
  2. Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
  3. Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt. 

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