A Comforting Chicken Soup with a Fresh Italian Pesto
This homemade chicken soup starts with a nourishing broth rich in protein and essential fatty acids. Crushed tomatoes, Parmesan, and a sundried tomato, basil, and lemon pesto stir through just before serving, infusing the soup with vibrant, umami-rich flavour. Fresh parsley adds brightness, while optional herbs like basil, mint, or oregano build extra layers of freshness and depth.
Mediterranean Flavours in Every Spoonful
Although this soup is traditionally enjoyed in the colder months, its blend of tomato, lemon and fresh herbs gives this classic comfort dish a summery lightness. The result is a beautifully balanced bowl that is both warming and refreshing, and perfect for any time of year.
Sundried tomato pesto, fresh parsley leaves, toasted pine nuts, lemon rind and olive oil. Pesto ingredients are combined and stirred through the chicken soup just before serving.
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Chicken Tomato Pesto Soup
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,
- 50g grated Parmesan
- A good squeeze of lemon juice
- Olive oil for drizzling
Pesto
- 2 heaped tbsp sun-dried tomato pesto
- 14g 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 45 minutes.
- Remove the meat from the chicken legs and reserve the cooking liquid. Discard the bones or keep to make more chicken stock at a later time.
- In a separate pot, fry onions and garlic until soft. Pour in chicken stock, tomatoes and miso paste. Bring to a boil then turn to simmer for 5 minutes.
- Add shredded chicken to soup along with grated parmesan. Simmer gently for another 10 minutes. Taste and season with salt and pepper as needed and a good squeeze of lemon juice.
- Divide soup between bowls. Place one heaped tablespoon of pesto into each bowl and stir through to combine. Serve immediately.