Chicken & Spinach Soup with Fresh Pesto

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 156.9
  • Total Fat: 6.9 g
  • Cholesterol: 30.2 mg
  • Sodium: 350.6 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 16.4 g

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


From Eating Well magazine, September/October 2009. From Eating Well magazine, September/October 2009.
Number of Servings: 5


    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)


Note: croutons are NOT worked into the calorie information!


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.

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.

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.

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.

Serving Size: Makes 5 1.5 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user LADYPIXEL.