Food & Recipe

Chicken & Spinach Soup with Fresh pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients–boneless, skinless chicken breast, bagged baby spinach and canned beans. To add fresh herb flavor, a simple homemade basil pesto is added at the end. You can substitute between 3 and 4 tablespoons of store-bought basil pesto if you’re short on time. Recipe by Nancy Baggett, Eating Well.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Over medium heat, heat 2 teaspoons oil in large saucepan or Dutch oven. Cook the carrot or bell pepper and the chicken until it starts to brown. Stir in garlic. Cook for one minute more. Bring to a boil on high heat. Stir in broth, marjoram, and bring to a boil. Reduce heat to low and simmer the mixture, stirring occasionally, for about 5 minutes.
  • Transfer the chicken pieces onto a cutting board. Bring the beans and spinach to a gentle boil in a large pot. Allow the flavors to combine for five minutes.
  • In a food processor, combine the remaining 1 tablespoon oil with Parmesan and basil. A mini processor is also a good choice. Add a little water to form a paste. Scrape down the sides as needed.
  • Divide the chicken into bite-sized pieces. In a large pot, combine the pesto and chicken. Season with salt and pepper. Heat until hot. If desired, garnish with croutons

Nutrition Facts

Serving size: About 1 1/2 cups Exchanges1 starch, 1 vegetable, 2 lean meat, 1 fat

 

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