Lemon Pesto Chicken Soup Recipes

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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



5-Ingredient Chicken Pesto Soup image

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.

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

LEMON CHICKEN SOUP

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

Provided by Liberty Mendez

Categories     Dinner

Time 40m

Number Of Ingredients 9



Lemon chicken soup image

Steps:

  • Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
  • Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.

Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

1 tbsp rapeseed oil
2 large leeks, halved, washed and finely sliced
2 celery stalks, finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken, shredded and skin removed
2 eggs, whisked
2 lemons, juiced
¼ pack dill, to serve (optional)

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