Pesto chicken soup recipe
Forget hours of simmering, this simple chicken soup recipe is ready in under half an hour – showing just how quick and easy homemade soup can be. Soothe the soul with a generous bowl filled with tender poached chicken, butter beans and spinach in a herby pesto and chicken broth.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 196 calories / serving
Ingredients
- 2 reduced-salt chicken stock cubes, made up to 1ltr
- 1 onion, finely sliced
- 2 chicken breasts
- 400g tin butter beans in water
- 1 tbsp green pesto, plus 4 tsp to serve
- 100g baby spinach
- grated Parmesan, to serve (optional)
Each serving contains
- Energy
- 830kJ 196.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.6gProtein 24.5gFibre 4.2g
Method
- Pour the stock into a large saucepan and add the onion and chicken breasts. Season, bring to a gentle simmer (only a few bubbles) over a low heat and cook for 10 mins or until the chicken is cooked through. Remove the chicken and set aside to rest for 5 mins, then finely shred.
- Meanwhile, add the butter beans with their water to the pan (this will help the soup thicken slightly) and stir through the 1 tbsp pesto. Simmer gently for 5 mins, then add the shredded chicken and spinach. Cook for a further 2 mins until the spinach has wilted.
- Divide between 4 bowls and top each bowl with 1 tsp of pesto and a little grated Parmesan, if you like.
- See more Soup recipes
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