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.

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.