Chicken White Bean And Pesto Soup Food

5-INGREDIENT CHICKEN PESTO SOUP

Steps:

• 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.

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

PESTO FRIED CHICKEN

Steps:

• Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes.
• Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat.
• Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.

WHITE BEAN AND PARMESAN SOUP WITH PESTO

Steps:

• In a large stock pot heat oil over medium heat and add garlic.
• Saute for 2 minutes stirring constantly.
• Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
• Stir in tomatoes and broth.
• Bring soup to a boil, reduce heat and simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Remove from heat.
• Pour soup into a serving bowl and add the cheese.
• Serve immediately.
• Offer additional cheese and pesto at the table.
• ***Donot add the cheese in the soup pot or it WILL stick to the sides.

CHICKEN SANDWICH WITH WHITE BEAN AND PESTO SPREAD

Steps:

• In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
• To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

WHITE-BEAN SOUP WITH PESTO

Steps:

• To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
• Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
• Serve topped with pesto.