May 5, 2022
Pesto Chicken Soup
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
- 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.
- 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.
Ingredients Avocado oil nonstick cooking spray 1½ pounds/680 grams cod filets, about 1-inch thick (skinned), in 4 pieces Fine sea salt Freshly ground black pepper Red pepper flakes (optional) 1 pound/454 grams Brussels sprouts, very thinly sliced/shaved (about 6 cups) 3 tablespoons/45 milliliters fresh lemon juice, plus lemon wedges for serving 2 cups/270 grams cooked quinoa 1/2 cup plus 2 tablespoons/57grams grated Parmigiano-Reggiano cheese 1½ cups/13 grams loosely packed basil leaves, torn 1 tablespoon extra-virgin olive oil
Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
Barbell & Trap Bar Training