Table of Contents
- Cozy Up with This Easy Chicken Pesto Soup, Infused with a Touch of Italian Love
- How to Make a Delicious Rich Chicken Soup in Less Time?
- Similar recipes on flaevor.com
- Recipe: Easy Chicken Pesto Soup
Cozy Up with This Easy Chicken Pesto Soup, Infused with a Touch of Italian Love
A hearty, rich chicken parmesan soup topped with vibrant green basil pesto. To achieve the deep flavour and signature thickness of a good chicken stock, it traditionally requires simmering for at least 4 hours to draw out the rich fat, cartilage, and flavour from the meat and bones. However, if you’re craving a warm, comforting bowl of chicken soup and are short on time, you’ll need a quicker solution.
How to Make a Delicious Rich Chicken Soup in Less Time?
This recipe combines ready-to-use chicken stock (or a good quality store-bought version) with fresh bone-in chicken legs. Chicken legs are rich in fat and cartilage and will add this to the flavourful stock as it simmers for an hour. The Parmesan rind adds a delicious salty umami flavour, and the olive oil, basil pesto and grated parmesan add a fresh, hearty Italian touch that is perfect for warming you up inside and out.
Similar recipes on flaevor.com
Recipe: Easy Chicken Pesto Soup
Easy Chicken Pesto Soup
Ingredients
- 4 large chicken legs
- 80g pancetta or smoked thigh cut bacon lardons
- 1 onion chopped fine
- 1 garlic clove minced
- 1 tsp dried oregano
- 1 large stick of celery chopped medium to fine
- 1 medium-large carrot chopped into small chunks
- 1 large potato peeled and chopped into small cubes
- 1/2 tsp dried chilli flakes optional
- 1 large tomato chopped into small chunks
- 1.7 liters of homemade chicken stock or a high quality shop-bought version
- 2 inch piece parmesan rind
- Squeeze of lemon juice
- Salt and pepper
- Good quality shop-bought basil pesto or this or this homemade basil pesto, recipe here
- Good quality olive oil for drizzling
- Grated parmesan for garnish
Instructions
- Combine the chicken stock, parmesan rind and chicken thighs in a large saucepan. Bring to a boil, cover and simmer for 1 hour.
- Remove the cooked chicken legs and shred the meat from the bones. Strain the chicken stock to discard any bits. Set aside.
- In a new medium sized saucepan, brown the bacon and onion. Add the garlic, oregano, chilli flakes, potato, carrot and celery and cook gently for 5 minutes.
- Add the chicken stock and chopped tomatoes to the pan. Bring to the boil, cover and simmer for 20 minutes.
- Return the shredded chicken to the soup and cook for a further 5 minutes to warm.
- Remove pot from the heat. Add a squeeze of lemon juice. Taste and season with salt and pepper as needed.
- To serve: Divide chicken soup between bowls, drizzle with olive oil, add a large spoonful of pesto and sprinkle with grated parmesan.
