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Fast & Easy Dinner For Chicken & Spinach Pesto Soup 2009-09-25 18:11:21

Chicken & Spinach Pesto Soup

Chicken & Spinach Pesto Soup

From Eating Well


  1. 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
    1/2 cup carrot or diced red bell pepper
    1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
    1 large clove garlic, minced
    5 cups reduced-sodium chicken broth
    1-1/2 teaspoons dried marjoram
    6 ounces baby spinach, coarsely chopped
    1 15-ounce can cannellini beans or great northern beans, rinsed
    1/4 cup grated Parmesan cheese
    1/3 cup lightly packed fresh basil leaves
    Freshly ground pepper to taste
    3/4 cup plain or herbed multigrain croutons for garnish (optional)


  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
  3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Makes 5 servings of 1-1/2 cups each.

Nutritional information per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.

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