Chicken and Pesto Soup

Charmaine Lu -
  • 1 litre quality chicken stock
  • 1 sliced onion
  • 2 chicken breasts
  • 400g tin of butter beans
  • 1 tbsp green pesto
  • 100g baby spinach leaves
  • Grated parmesan, to serve
  • Pour the stock into a large saucepan and add the chicken breasts and onion. Season liberally and simmer on a low heat for 10 mins or until the meat is cooked. Remove the chicken, rest for 5 mins, then shred. Meanwhile, add the beans to the pan (with the water from the can) and stir through the pesto. Simmer for 5 mins then add the chicken and spinach. Cook for 2 mins, then serve in bowls with a dollop of pesto and some parmesan.
20 mins
4 serving