Pesto Chicken and Vegetable Soup

Name: Pesto Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 -8 servings
Ingredients: 1 tablespoon olive oil; 2 cups cubed butternut squash; 1/2 cup diced carrots; 1 cup diced yellow onion; 2 cloves of garlic; 1 cup green beans; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; Kosher salt and fresh ground black pepper to taste; 4 cups chopped kale; 14.5 ounce can diced tomatoes; 15 ounce can white beans; parmesan cheese rind; 6 cups low sodium chicken broth; 3 tablespoons pesto; 1 1/2 cups shredded boneless skinless chicken breasts; Shredded Parmesan cheese and extra pesto for topping the soup

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 -8 servings
Calories
333 kcal
Course
Soup, Dinner
Cuisine
Italian

Pesto Chicken and Vegetable Soup

Lindsey Herring

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This Pesto Chicken and Vegetable Soup is a hearty and satisfying soup! Full of vegetables, shredded chicken, cannellini beans, pesto and topped off with parmesan cheese!

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Ingredients

Servings

1 tablespoon olive oil
2 cups cubed butternut squash, cut into approximately 1/2 inch cubes
1/2 cup diced carrots
1 cup diced yellow onion
2 cloves of garlic, minced or grated
1 cup green beans, cut into 1 inch pieces
2 teaspoons Italian seasoning
1 teaspoon dried oregano
Kosher salt and fresh ground black pepper to taste
4 cups chopped kale, stems removed
14.5 ounce can diced tomatoes
15 ounce can white beans, rinsed and drained
parmesan cheese rind, optional
6 cups low sodium chicken broth
3 tablespoons pesto
1 1/2 cups shredded boneless skinless chicken breasts
Shredded Parmesan cheese and extra pesto for topping the soup

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Instructions

In a large pot heat the olive oil over medium-high heat. When the oil is hot add in the butternut squash and carrots and cook for 3 minutes. Add in the onion, garlic, green beans, Italian seasoning, oregano, salt and pepper. Cook for another 3-4 minutes, stirring occasionally.
Add in the kale and cook until it starts to wilt. Add in the diced tomatoes, beans, Parmesan cheese rind, shredded chicken, chicken broth, and pesto and stir everything together. Bring the soup to a boil then reduce the heat to medium-low, cover with a lid and simmer for 15-20 minutes.
Taste for seasoning then serve the soup topped with shredded parmesan cheese and a dollop of pesto if desired.

Nutrition Information

Show Details

Calories 333kcal (17%) Carbohydrates 40g (13%) Protein 26g (52%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 32mg (11%) Sodium 491mg (20%) Fiber 11g (44%) Sugar 8g (16%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 333 kcal

% Daily Value*

Calories	333kcal	17%
Carbohydrates	40g	13%
Protein	26g	52%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Cholesterol	32mg	11%
Sodium	491mg	20%
Fiber	11g	44%
Sugar	8g	16%