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Chicken Pesto Soup

Chicken Pesto Soup
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Italian inspired Chicken Pesto Soup recipe made with chicken thighs, parmesan rind, vegetables and topped with fresh green basil pesto

  • Author: Flaevor
  • Total Time: 1 hour
  • Yield: 2-4 1x
  • Category: Chicken
  • Cuisine: Soup

Ingredients

Scale
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1 stick celery, chopped medium to fine
  • 1 carrot, chopped into small chunks
  • 1 potato peeled and chopped into small cubes
  • 1/2 tsp dried chilli flakes (optional)
  • 1/2 cup peas
  • 1 large tomato chopped or 12 small plum tomatoes
  • 4 chicken thighs on the bone
  • 1.5 liters chicken stock
  • 2 inch piece parmesan rind
  • Salt and pepper
  • Good quality shop-bought pesto
  • Good quality olive oil for drizzling
  • Grated Parmesan

Instructions

  1. Using a large saucepan, fry onions until soft. Add garlic, oregano, chilli flakes, potato, carrot, celery and cook gently for 5 minutes.
  2. Next add chicken stock, parmesan rind and chicken thighs, bring to the boil, then cover and simmer for 45 minutes.
  3. After 45 minutes take out chicken thighs and remove meat from bones. Discard bones, shred chicken into large pieces and return to soup base along with the peas. Simmer for another few minutes then remove from heat. Season with salt (if needed) and pepper as desired.
  4. To serve: Remove parmesan rind from soup. Divide chicken soup between bowls, drizzle with olive oil, add a large spoonful of pesto and sprinkle with grated parmesan.

Keywords: Italian chicken soup, pesto soup, chicken pesto soup, parmesan rind stock, parmesan rind soup

Find it online: https://dev.leibniz.uk/chicken-pesto-soup/