Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
5-Ingredient Chicken Pesto Soup
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- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 63 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 297 mg
- Sodium
- 1639 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 63 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 297 mg
- Sodium
- 1639 mg
Ingredients
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.
