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Chicken&Spinach Soup with Fresh Pesto Recipe


  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil
  • 2 cup carrot or diced red bell pepper
  • 1 large boneless, skinless chicken breast
  • 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


  • 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.
  • 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.
  • Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor.
  • Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
  • 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.

chicken& spinach-soup-with-fresh-pesto-recipe

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