Homemade chicken soup with crushed tomatoes, parmesan and sundried tomato basil lemon pesto
Comforting chicken broth rich in essential fatty acids and protein forms the base of this warming umami-rich soup with a fresh herby flavour boost from parmesan, parsley and pesto stirred through just before serving.
Adding a touch of refreshing green, additional herbs such as basil, mint, or fresh oregano can also be added to build up extra layers of flavour.
A beautiful balance of Mediterranean flavours
While chicken soup is a warming favourite during the winter months, combing fresh summery flavours of tomato, lemon and parsley give this comforting dish a bright healthy summery feel.
Sundried tomato pesto, fresh parsley leaves, toasted pine nuts, lemon rind and olive oil.
Pesto ingredients are mixed together and then stirred through the chicken soup just before serving.
Chicken Tomato Pesto Soup
Comforting chicken soup with a touch of Mediterranean freshness. Sundried tomato, parsley, lemon and pine nut pesto add a summery touch needed to get you through those winter months.
Print
Pin
Servings: 2 – 6
Ingredients
- 1.3 liters light chicken stock
- 4 medium-sized chicken legs
- 1 red onion chopped fine
- 2 large tomatoes chopped
- 2 cloves garlic crushed
- 1 Tbsp miso paste
- 50 g grated parmesan
- Olive oil for drizzling
Pesto
- 2 heaped Tbsp sun-dried tomato pesto
- 14 g parsley leaves chopped
- 2 Tbsp pine nuts
- Rind of 1/2 lemon + 1 Tbsp juice
- 2 Tbsp olive oil
Instructions
- Using a dry frying pan, toast pine nuts until lightly browned. Combine with remaining pesto ingredients. Set aside for later.
- Place chicken legs into chicken stock and bring to a boil. Once boiling, cover with a lid and turn to simmer for 25 minutes.
- Remove meat from chicken legs and reserve cooking liquid (the bones can be used again to make more chicken stock).
- In a separate pot, fry onions and garlic until soft. Pour in chicken stock and miso paste, stir to combine.
- Return shredded chicken to soup along with grated parmesan. Simmer gently for 5 minutes. Taste and season with salt and pepper as needed.
- Divide soup between bowls. Place one heaped tablespoon of pesto into each bowl and stir through to combine. Serve immediately.
