This healthy, Italian-inspired chicken soup recipe is loaded with fiber-rich vegetables and beans and gets an extra boost of flavor from a swirl of pesto at the end. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. Source: EatingWell Magazine, Soup Cookbook

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oregano and marjoram; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.

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  • Meanwhile, add fennel, broccolini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, beans, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in pesto.

Tips

To make ahead: Cover and refrigerate, without the pesto, for up to 3 days. To serve, reheat and then stir in pesto.

Nutrition Facts

271 calories; 10.9 g total fat; 2.5 g saturated fat; 48 mg cholesterol; 588 mg sodium. 806 mg potassium; 17.8 g carbohydrates; 4.4 g fiber; 5 g sugar; 26.8 g protein; 1165 IU vitamin a iu; 32 mg vitamin c; 22 mcg folate; 134 mg calcium; 3 mg iron; 58 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
11/01/2016
I have made this soup at least 5 times and it really fills you up without noodles or rice. I use 4 chicken stock cubes instead of chicken broth and boneless skinless chicken breasts and it still tastes great. It's easy to double the recipe. The soup stores well- better than most- and you can just swirl the pesto in at the end when it is re-heated. I like to add parmigiano cheese too. It's hearty without carbs. Read More