Pesto Chicken Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 large cloves garlic, minced
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 8 cups low-sodium chicken broth
• 2 pounds bone-in chicken breasts, skin removed
• 3 cups sliced fennel
• 3 cups broccolini (1-inch pieces; about 1 bunch)
• 2 cups chopped tomatoes
• 1 15-ounce can cannellini beans, rinsed
• 1 ¼ teaspoons salt
• ½ teaspoon ground pepper
• ¼ cup prepared pesto

Directions

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oregano and marjoram; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
2. Meanwhile, add fennel, broccolini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, beans, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in pesto.

Tips

To make ahead: Cover and refrigerate, without the pesto, for up to 3 days. To serve, reheat and then stir in pesto.