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Warm up with this Chicken, Kale and Pesto Soup

A well balanced and nutritious diet is one of the top resolutions for the New Year, especially after a long holiday season of heavy food and drink. This 30-minute pesto, chicken, kale and white bean soup makes eating healthy easy! 

INGREDIENTS

  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 2 medium carrots, scrubbed and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 large yellow or Spanish onion, diced
  • 2 cloves garlic, minced, plus 1-2 cloves for pesto*
  • 2 quarts chicken stock, homemade or boxed
  • 2 cans white beans (cannelloni or great northern), drained and rinsed
  • 1 lb boneless skinless chicken breasts (about 2 medium)
  • 1 bunch kale (I used Tuscan/lacinato but any variety works), tough stems removed and cut or torn into pieces
  • 3 tablespoons pine nuts (not toasted)
  • 3 packed cups fresh basil
  • 1/2 cup extra virgin olive oil, plus more for serving
  • 1/4 cup grated parmesan cheese, plus more for serving
  • juice of 1 lemon

 

DIRECTIONS

  •  Pour 1 tablespoon olive oil in a large pot over medium heat. Add the carrots, celery and onion, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. 
  • Add the chicken stock and white beans, stir, then submerge the chicken breasts. Cover, bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 10 minutes. 
  • While the chicken cooks, make the pesto. Add 1 large or 2 smaller cloves garlic to the bowl of a food processor. Pulse until coarsely chopped, then add the pine nuts and basil. Continue pulsing as you slowly stream in the olive oil. Add the parmesan cheese and pulse a few more times until everything is well combined. Season to taste with salt and pepper. 
  • Remove the chicken breasts and let cool, then use two forks to shred into bite-sized pieces. Add the chicken back to the pot along with the kale, stir, then cover and cook just a few minutes more until the kale is wilted.
  • Stir in the pesto and lemon juice, then ladle into bowls. Sprinkle with more grated parmesan and a drizzle of olive oil, then serve it piping hot. 

 

Source: www.coleycooks.com

 


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