Chicken Spinach Soup with Pesto
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 5
Ingredients
2 tsp. extra-virgin olive oil1/2 c. diced onion 1/2 c. diced carrots1/2 c. diced red bell pepper1 large (about 8 oz.) large boneless, skinless chicken breast, cut into quarters1 large clove garlic, minced3 cans reduced-sodium chicken broth1 1/2 tsp. dried marjoram6 oz. baby spinach, coarsely chopped1 - 15 oz. can cannellini beans or great northern beans, rinsed3 TBSP. jarred pesto sauce1/2 tsp. (to taste) black pepper
Directions
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, carrot, red 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 or until spinach is wilted.

Cut or shred the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat through, and serve.

Serving Size: Makes 5 servings, about 1 1/2 cups each

Number of Servings: 5

Recipe submitted by SparkPeople user NATALIEMARX.
Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 245.1
  • Total Fat: 7.9 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,043.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 21.2 g

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