This easy recipe for chicken pesto soup is part of what I like to think of as Soup and Salad Season, otherwise known as the period of time after which I have eaten All The Cookies...more on that below. In the meantime, let me just tell you that this soup is a fragrant mixture of chicken and tomatoes in a light and lovely soup made up of broth, a little milk and a generous amount of pesto. It’s a warm and wonderful reminder of the flavors of summer, but in a soup that is just right for a frosty winter’s night. And to make things even better, it comes together in two shakes, because when we want soup we want it NOW. Especially since we have eaten All The Cookies. Let’s make some!
Backing up a little to the time period just before Soup and Salad Season, let’s just say that we had some good eats this holiday season. From New Year’s Eve at the Poached Pear down the Jersey shore…and if you live anywhere remotely near the shore, GO HERE. It was amazing on top of amazing….
…to Shake Shack, where the tables are made from Brooklyn bowling alleys.
When we weren’t out eating here there and everywhere, people were making all kinds of deliciousness in my kitchen.
And in the midst of all of this, we had some chocolate tart and icebox cake and pumpkin pie and tiramisu cake at my very own dining room table. There also were peppermint crackle cookies and chocolate chip cookies and a plate made entirely out of peppermint. One dessert per person, that’s our motto.
Which brings me to Soup and Salad Season, otherwise known as trying to balance out all that dessert. Since I love soup, this is not exactly a hardship, especially when it is full of tender chicken and flavored with zesty pesto. If you didn’t remember last August that you would want pesto in January and so don’t have any in your freezer (raises hand!), you can usually find a jar of prepared pesto next to the pasta sauces in your local supermarket. While you are there, pick up a rotisserie chicken – or if you have some leftover chicken in your fridge, even better. Shred it up until you have about 2 cups of bite-sized pieces of cooked chicken.
Now saute some chopped onion, and then add them to a pot of simmering chicken broth. I like the Imagine variety – it is delicious and doesn’t have any of the added sugar that so many other prepared broths have. Add a can of diced tomatoes, and then whisk in a little milk and the pesto. Stir in the chicken and season it up with a little salt and pepper.
Some chopped fresh parsley and all of the sudden you’ve got yourself a bowl of deliciousness that will give a chocolate chip cookie a run for its money. Soup and Salad Season, baby! My jeans are thanking me already.Print
- 2 cups cooked shredded chicken
- 1 sweet onion, diced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 14 ounce can diced tomatoes, drained
- 1/2 cup milk
- 3 tablespoons prepared pesto
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Heat the olive oil in a deep saucepan over medium high heat. Add onion and stir until tender, about 5 minutes.
- Add broth and tomatoes and stir until simmering. Add milk and pesto and stir until combined.
- Add chicken and stir until heated through. Taste and season as needed with salt and pepper.
- Ladle into warmed bowls, garnish with parsley and serve at once.