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Chicken Tomato Pesto Soup

Chicken Tomato Pesto Soup Recipe
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Comforting chicken soup with a touch of Mediterranean freshness. Sundried tomato, parsley, lemon and pine nut pesto add a summery touch needed to get you through those winter months.

  • Author: Flaevor
  • Yield: 2 - 6 1x
  • Category: Soup

Ingredients

Scale
  • 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
  • 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

  1. Using a dry frying pan, toast pine nuts until lightly browned. Combine with remaining pesto ingredients. Set aside for later.
  2. Place chicken legs into chicken stock and bring to a boil. Once boiling, cover with a lid and turn to simmer for 25 minutes.
  3. Remove meat from chicken legs and reserve cooking liquid (the bones can be used again to make more chicken stock).
  4. In a separate pot, fry onions and garlic until soft. Pour in chicken stock and miso paste, stir to combine.
  5. Return shredded chicken to soup along with grated parmesan. Simmer gently for 5 minutes. Taste and season with salt and pepper as needed.
  6. Divide soup between bowls. Place one heaped tablespoon of pesto into each bowl and stir through to combine. Serve immediately.

Keywords: Chicken Tomato Pesto Soup, chicken soup recipe, sundried tomato pesto, comforting soup recipes

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