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Chicken Pesto Soup Recipe

Looking for an easy Chicken Pesto Soup recipe? Learn how to make Chicken Pesto Soup using healthy ingredients.


Submitted by maxsmart86

Makes 5 servings



This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients?boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Ingredients 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)

Recipe Ingredients for Chicken Pesto Soup

2 tbsp Extra Virgin Olive Oil
8 oz Fresh Boneless Skinless Chicken Breasts
1 cloves, raw Garlic
5 cup Soup, chicken broth, canned, less/reduced sodium
1.5 tsp Marjoram, Dried
15 oz Cannellini (White Kidney) Beans, Organic
0.33 cup leaves, whole Basil, Fresh

Recipe Directions for Chicken Pesto Soup

  1. Preparation

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. NutritionPer 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.

  7. Nutrition Bonus: Vitamin A (110% daily value), Folate & Vitamin C (20% dv).

  8. Carbohydrate Servings: 1/2

Categories

Soup

Nutrition Facts
Serving Size 378.1g
Amount Per Serving
Calories
176
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
653mg
27%
Potassium
377mg
11%
Total Carbohydrates
12.4g
4%
Dietary Fiber
3.5g
14%
Sugars
1.3g
Protein
16.6g
Vitamin A 2% Vitamin C 3%
Calcium 5% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • Low in sugar
  • Very high in thiamin
  •   Bad points
  • High in sodium
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