Pesto Chicken Soup Recipes

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.

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.

Steps:

• Season chicken with Italian seasoning, salt, and pepper.
• Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
• Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
• Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.

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.