View cart background image
0
items
Free Shipping Over $49
TastingTable Sweepstakes

Chicken & Spinach Soup with Fresh Pesto

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  30 Minutes
  5 servings, about 1 1/2 cups each
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
RECIPE INGREDIENTS
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
1/2 cup  carrot or diced red bell pepper
1   large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove  garlic, minced
5 cups  reduced-sodium chicken broth
1 1/2 teaspoons  dried marjoram
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
3/4 cup  plain or herbed multigrain croutons for garnish (optional)
Chicken & Spinach Soup with Fresh Pesto Recipe at Cooking.com
DIRECTIONS
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.


With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.


Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.


Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Pesto Mains
Nutrition Facts per Serving
Yield:   5 servings, about 1 1/2 cups each
Calories: 204
Fat. Total: 8g
Protein: 18g
Carbohydrates, Total: 16g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 29mg
Sodium: 691mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Rhonda Reviewed: 06/11/2014
Very good and easy
It is a variation on the Italian Wedding Soup, but likely a little better for you because of the chicken breast meat. I added some red pepper flakes, and used the kale I had on hand, which really holds some chewiness, and I liked that. I thought the idea of using pesto was really great, would not have thought of it on my own.
2 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.