I've made a new soup each week this winter. Some have been pretty great but this was my favorite. It was so refreshing and bright. Sadly, it was all eaten so there were no left overs. Next time I will double it. So good!
Chicken & Spinach Soup with Fresh Pesto
From EatingWell: September/October 2009
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
64 Reviews for Chicken & Spinach Soup with Fresh Pesto
I've made this recipe several times and shared it with friends and coworkers. Everybody loves it! It is surprisingly hearty and filling. I usually tinker with recipes, but not with this one except to use both carrots and peppers (and once yellow squash, which also worked well). I give it my highest rating.
I used prepared pesto. Added onion/garlic powders and italian seasoning. Additional vegetable added with the red bell would be good as well. This is especially good the day after making. The flavors have had a chance to meld. I added more seasons upon rewarming.
I was impressed how much flavor the soup had and how quick it was to make! I added some additional basil leaves in with the spinach and added both carrots and red pepper.
I have a lot of basil left over in my garden, so I definitely know what I'm going to be doing with it...making pesto and freezing it so I can make this soup for the upcoming cold months!
The only thing I had to change in this recipe was the marjoram. I didn't have any, so I substituted 1/2 tsp. oregano and 1/4 tsp. thyme. Oh, and I did add one more can of beans just because I wanted it to be a little thicker.
Please give this a try. It is so worth it, IMO.