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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




Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

1 3/4 cups
271 calories; protein 26.8g; carbohydrates 17.8g; dietary fiber 4.4g; sugars 4.5g; fat 10.9g; saturated fat 2.5g; cholesterol 47.6mg; vitamin a iu 1164.8IU; vitamin c 32.3mg; folate 22mcg; calcium 133.7mg; iron 2.7mg; magnesium 57.8mg; potassium 806.3mg; sodium 587.6mg; thiamin 0.1mg.

2 1/2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1/2 starch