Chicken Pesto Soup

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup carrot
• 2 boneless, skinless chicken breasts, cut into quarters
• 1 large clove garlic, minced
• 5 cups reduced-sodium chicken broth
• 1 1/2 teaspoons dried oregano
• 6 ounces baby spinach, coarsely chopped
• 1 15-ounce can cannellini beans or great northern beans, rinsed
• 1/4 cup grated parmesan cheese**
• 1/3 cup lightly packed fresh basil leaves**
• Freshly ground pepper to taste
• Plain or herbed multigrain croutons (optional)
• **Note: You can substitute prepared pesto sauce for the parmesan and basil

Directions

1) Heat 2 teaspoons oil in a dutch oven over medium-high heat. Add carrot and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, about 3-5 minutes.

2) Add garlic and cook, stirring, for 1 minute more. Stir in broth and oregano; bring to a boil over high heat.

3) Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.Transfer the chicken pieces to a clean cutting board to cool.

4) Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes more to blend the flavors.

5) (Skip if using prepared pesto) Combine the remaining 1 tablespoon oil, parmesan and basil in a food processor (a mortar and pestle also works very well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

6) Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Serve garnished with croutons, if desired.


This is easily one of my favorite soups. It's especially good in summer for a light quick meal. The soup doesn't look like much at first but once you add the pesto it becomes amazing.