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I know, I know… “it’s not fall” and “it’s not soup season.” I say that is rubbish!! Soup is always in high season for this girl. I am one of the biggest soup lovers and I hate more than anything when people (*cough* my husband *cough*) tell me that it is not okay to eat soup this time of year because nothing soothes my soul and fills up my heart like a bowl of soup…rain or shine! This Pesto Chicken + Potato Soup has a nice brightness to it thanks to the lemon and the herb-y pesto so if there was ever a “spring soup,” this could be considered one. This Pesto Chicken + Potato Soup is absolutely delicious, hearty, and healthy! Enjoy!
- 3 boneless, skinless chicken breasts
- 2 russet potatoes, peeled and diced into 1/2 inch cubes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 white or yellow onion, diced
- 2 cloves of garlic, finely chopped
- 2 cups, packed baby spinach
- 1/2 cup Lemon-Basil Pesto
- 8 cups chicken broth
- salt and pepper, to taste
- 2 tbsp. olive oil
- Heat 2 tbsp. olive oil in a large pot over medium-high heat. Add onions, celery, and carrots and season lightly with salt and pepper. Saute until softened, about 5 minutes.
- Add the garlic and saute 2 more minutes, being careful not to burn and stirring often.
- Add in the chicken broth, the diced potatoes, and drop in the chicken breasts (no need to chop the breasts, we will shred them later).
- Bring heat to a boil, then turn the heat down to a light simmer (mine was at low heat but this will depend on your stovetop), cover and cook for 40 minutes, or until the potatoes are tender and the chicken is cooked through.
- Using tongs, remove the chicken breasts and place them onto a cutting board. Using two forks, shred the chicken into bite sized pieces. Place back into the soup.
- Add in the pesto and baby spinach, stir to combine. Taste, and add salt and pepper to taste.
- Serve and enjoy!