Easy Chicken Pesto Soup
Servings: 4
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
Garnish
- 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.
Notes
Want to make your own fresh basil pesto? Check out The Best Basil Pesto Recipe on flaevor.com