November 17, 2011

Chicken and Pesto Soup

The cold months are around the corner, and there is no better way to warm up than a bowl of soup. There is something soulful about a bowl of homemade soup, no matter what kind tickles your fancy.

Chicken Soup is a classic on numerous levels; but adding pesto just brings it to another level. I'm not sure where pesto was 15 years ago, but it seems that the pesto craze is here to stay and I for one am a fan. I have pretty much abandonned all other types of sauces...

Try this out next time you need to warm up your soul..

2 teaspoons oil
1/2 cup carrot , julienned or shredded
8 oz. leftover cooked chicken
1 large clove garlic, minced
5 cups chicken broth
1 1/2 t oregano flakes
4 oz. baby spinach, coarsely chopped
15 oz. can chick peas, rinsed and drained
Salt and pepper to taste
2 T prepared pesto (available in the refrigerator section of your market)

Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

makes 5 servings
235 calories per serving

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