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Jul 30 / JW

Chicken and Vegetable Soup with Pesto

chicken-soup-final

This is a light but hearty soup that you’ll love for an easy lunch or dinner. The pesto added at the end finishes it off brilliantly. First dice your parsnip, celery, zucchini, carrot, onion, broccoli and potatoes.

Next dice up the bacon and chicken, and saute in a hot enamel pot with some olive oil. Once the chicken is cooked through, and your onion, celery and carrot. Cook for a few minutes until the veggies soften a bit.

Add the rest of the veggies, your stock, and a bay leaf. Taste for seasoning and add salt and pepper if needed. Cook for about 10-15 minutes at a simmer, until the potato and parsnip are fork tender.

Serve with a dollop of fresh pesto(here’s the recipe if you need it), or use storebought if you can’t find basil. Here’s the recipe:

Chicken & Vegetable Soup with Pesto

Ingredients

  • 2 Medium parsnips, trimmed, peeled and diced
  • 2 Celery Stalks, diced
  • 1 Zucchini or summer squash
  • 1 medium carrrot
  • 1/2 medium onion, diced
  • 1/2 Head of broccoli(1.5 cups)
  • 2 small potatoes
  • 2 Bacon Rashers, diced
  • 1 Chicken Breast
  • 1 Litre Chicken or Veg stock
  • 1 Bay Leaf
  • Olive Oil, Salt and Pepper for cooking

Cooking Directions

  1. Dice all veggies and set aside.
  2. Dice chicken and bacon, and add to hot enamel pot with olive oil.
  3. Saute until chicken is cooked through, about 5 minutes. Add your onion, celery and carrot.
  4. Cook for a few more minutes, then add the rest of the veegies, stock and bay leaf.
  5. Cook for 10-15 minutes or until potato and parsnip are cooked through.
  6. Serve with a dollop of fresh pesto.

 

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