PESTO CHICKEN SOUP
To save on calories use low fat or fat free half-and-half. I have also made this recipe shredding the chicken instead of cubing it. It makes a beautiful presentation.
Provided by LMillerRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 45.4, Sodium 1128.4, Carbohydrate 8.5, Fiber 1.4, Sugar 4.3, Protein 16.5
5-INGREDIENT CHICKEN PESTO SOUP
Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
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
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CHICKEN SOUP WITH TORTELLINI AND PESTO
One spoonful of our take on "instant soup," and you'll never want to buy the canned or dried kind again. It's simple; cook tortellini in chicken stock until tender, swirl with a hint of pesto and pile high with Parmesan. It's ready in 30 minutes or less, but tastes like took-all-day soup.
Provided by Cristie B
Categories Clear Soup
Time 20m
Yield 10 Cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
- Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
- During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
- Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
- Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.
Nutrition Facts : Calories 170.9, Fat 4.8, SaturatedFat 1.9, Cholesterol 28.8, Sodium 694, Carbohydrate 18, Fiber 4.2, Sugar 0.9, Protein 15
PESTO CHICKEN
A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Provided by Pjaros
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg
LEMONY PESTO CHICKEN SOUP
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 6
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.
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