5-Ingredient Chicken Pesto Soup

• Level:Easy

• Total: 50 min
• Active: 10 min

• Yield:4 servings

Ingredients

Deselect All

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)

6 cups chicken broth

2 cups tightly packed spinach (3 ounces)

1/2 cup pesto

Kosher salt

Directions

1. 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.
2. 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.
3. Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt. 

Source: Read Full Article