Chicken Tomato Pesto Soup
Comforting chicken soup with a touch of Mediterranean freshness with a sundried tomato, parsley, lemon and pine nut pesto.
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,
- 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.