5-Ingredient Chicken Pesto Soup

Name: 5-Ingredient Chicken Pesto Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 6 thighs); 6 cups chicken broth; 2 cups tightly packed spinach (3 ounces); 1/2 cup pesto; Kosher salt

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Level: Easy

Total: 50 min
Active: 10 min

Yield: 4 servings

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.

Level: Easy

Total: 50 min
Active: 10 min

Yield: 4 servings

Ingredients

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2 pounds bone-in, skin-on chicken thighs (about 6 thighs)

6 cups chicken broth

2 cups tightly packed spinach (3 ounces)

1/2 cup pesto

Kosher salt

Directions

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.
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.
Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.