Chicken Pesto Soup
Chicken Pesto Soup is a perfect soup for those chilly nights. Brimming with vegetables, this hardy soup is super healthy and so easy to make.
Servings: 4 servings
Calories: 270kcal
Ingredients
- 2 Chicken thighs Boneless and skinless
- 1/2 tsp Sea Salt Himalayan Pink Sea Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 2 tsp Ghee
- 2 Medium Shallots Sliced thin
- 2 Cloves Garlic Minced
- 1 tsp Fresh thyme leaves
- 1 1/2 Cups Baby carrots
- 1 Medium Zucchini Rough chopped
- 1 Quart Low Sodium Chicken Broth Manischewitz is the best
- 1 Bay leaf
- 1/2 Cup Baby peas Frozen
- 3/4 Cup Mini Farfalle pasta
- 4 Tbsp Pesto
Instructions
- Cut chicken thighs into 1" cubes.
- Mix 1/4" sea salt, pepper, garlic powder and onion powder together and lightly sprinkle over chicken .
- Add Ghee to a large soup pot over medium heat. Then add chicken and sear 3 minutes. Remove chicken to plate.
- Add shallots, garlic and thyme leaves to soup pot and cook 1-2 minutes until onions just begin to caramelize and turn brown. Add in carrots and zucchini. Cook 1 more minute and then add chicken back into pot.
- Pour chicken broth over top and add Bay leaf. Cover with lid and turn heat down to low. Allow to simmer 30 minutes until vegetables are crisp tender.
- Then add pasta and allow to cook 10 more minutes until pasta is al dente.
- Just before serving add frozen baby peas and cook 1 minute.
- Ladle into bowl and dd 1 Tbsp of pesto to center and swirl gently.
Nutrition
Calories: 270kcal | Carbohydrates: 21g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 595mg | Potassium: 652mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7170IU | Vitamin C: 18.1mg | Calcium: 69mg | Iron: 2.1mg