5-Ingredient Chicken Pesto Soup

  • Level:Easy
  • Total: 50 min
  • Active: 10 min

  • Yield:4 servings



  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. 

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