Chicken Spinach Soup with Pesto

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Chicken Spinach Soup with Pesto calories by ingredient


Introduction

Recipe modified from Delish.com; original recipe titled Chicken and Spinach Soup with Fresh Pesto and included a fresh pesto sauce. I've modified the recipe to use a jarred pesto sauce. I've also used a little extra chicken broth and added additional vegetables. Recipe modified from Delish.com; original recipe titled Chicken and Spinach Soup with Fresh Pesto and included a fresh pesto sauce. I've modified the recipe to use a jarred pesto sauce. I've also used a little extra chicken broth and added additional vegetables.
Number of Servings: 5

Ingredients

    2 tsp. extra-virgin olive oil
    1/2 c. diced onion
    1/2 c. diced carrots
    1/2 c. diced red bell pepper
    1 large (about 8 oz.) large boneless, skinless chicken breast, cut into quarters
    1 large clove garlic, minced
    3 cans reduced-sodium chicken broth
    1 1/2 tsp. dried marjoram
    6 oz. baby spinach, coarsely chopped
    1 - 15 oz. can cannellini beans or great northern beans, rinsed
    3 TBSP. jarred pesto sauce
    1/2 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.