Lemon Pesto Chicken Soup Food

LEMON PESTO CHICKEN

Steps:

• Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
• Whisk pesto, lemon juice and black pepper.
• Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
• To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
• To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
• To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.

HOW TO MAKE LEMON PESTO

Steps:

• Add all ingredients into a food processor or high speed blender
• Pulse 20-30 seconds, stopping and scraping down the sides in between pulses
• If it's too thick, add a little more EVOO to your desired texture
• Texture should be smooth and not pasty

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 CHICKEN SOUP

Steps:

• Heat the oil in a 4 1/2 qt Dutch oven or large soup pot over medium-low heat. Cut the chicken into bite sized chunks, adding them to the pot as you cut. Raise the heat to medium, add the chopped onions and cook for 2 minutes, stirring from time to time.
• Add the broth and raise the heat to high. Cover, and bring to a boil. Drain the tomatoes and add them to the pot, along with the Worcestershire sauce and garlic, keeping the lid closed as much as possible. When the soup boils, reduce the heat to medium-low. Continue to cook at a slow boil until the chicken in no longer pink but tender, about 6 minutes. Remove from heat.
• Stir in the half and half, pesto and salt and pepper. Let the soup rest off the heat for about 2 minutes, then serve.

LEMONY PESTO CHICKEN SOUP

Steps:

• In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.

LEMON PESTO CHICKEN AVGOLEMONO SOUP

Steps:

• In a food processor, puree all of the pesto ingredients until smooth. Reserve 1/4 cup for topping.
• In a large pot or dutch oven, heat the olive oil or butter over medium-high heat. Once hot, toss in the onion, carrots, and celery. Sauté for 3-4 minutes, then mix in the garlic, oregano, dill weed, sumac, salt, pepper, red pepper flakes, and bay leaves. Nestle the chicken into the vegetables and sear for 2 minutes on each side. Mix in the pesto.
• Pour the chicken broth, parmesan rind, and rice into the pot, and bring the liquids to a boil. Once boiling, reduce the heat to medium and simmer until the rice and chicken are cooked through, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the lemon juice and eggs until they're very well beaten. While continuing to whisk the eggs, slowly stir 2 ladles of the hot broth into the lemon and egg mixture (This tempers the eggs so that you're not pouring cold eggs into hot soup and scrambling them).
• Once the chicken is cooked through, remove from the pot and shred with two forks or an electric mixer. Return to the soup. Remove the parmesan rind.
• Pour the egg mixture into the soup and stir to combine. Bring the soup to a simmer (but not a boil) and cook for another 5 minutes.
• Divide the soup into your bowls and top with some of the reserved pesto and some fresh herbs. Enjoy!

PESTO AND LEMON GRILLED CHICKEN

Steps:

• Combine all together in a large jar with a tight-fitting lid, or a sturdy zip lock bag, or a non-metallic bowl. This will make about 2 1/2 cups.
• Before adding your protein or veggies, save back about 1/2 of the marinade to baste while cooking, or reserve to top after your dish is plated. You'll probably have enough to use for another purpose (use on pasta, pizza, etc).
• In the remaining marinade, add your protein or vegetable of choice and let rest for the recommended length of time: chicken about 1-2 hours, seafood, and fish no longer than 30 min, veggies 30 min, firm tofu (pressed dry) 1 hour, and beef 1 hour or up to overnight.
• Grill until cooked through, set aside, and let rest, then slice and spoon or brush with reserved marinade.

LEMON CHICKEN SOUP (AVGOLEMONO)

Steps:

• Cook the chicken: Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
• Remove and cool chicken, then shred and cook rice: Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
• Cook kale and return chicken to pot: After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.
• Whisk eggs: In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.
• Temper the eggs: Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Don't pour in too much hot broth too quickly, or you'll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you've incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
• Thicken soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don't let it come up to more than a gentle simmer and, if it starts to look a bit too thick, simply loosen it with a bit of hot water.
• Finish soup and serve: Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.

LEMON PESTO BAKED CHICKEN

Steps:

• Place chicken, pesto and lemon juice into a large zip tight freezer bag.
• Remove air from bag and close.
• With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
• Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
• (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
• Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
• Freeze.
• Remove contents from outer bag.
• Place cheese bag in the refrigerator.
• In the refrigerator thaw bag of Lemon Pesto Chicken over night.
• Preheat oven to 375 degrees.
• When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake for 25-30 minutes, covered.
• Remove foil and sprinkle cheese on the top of the chicken.
• Bake for 5 minutes.
• Turn broiler on high and broil for 5 minutes.
• Serve over pasta.

CHICKEN AND PASTA WITH LEMON PESTO

Steps:

• Enjoy.

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.