Ingredients
What you need
- 1 onion
- 2 carrots
- 700ml chicken stock
- 300g chicken breast
- 95g pesto
- 2 slices bread
- 1 tbsp olive oil
You'll also need
saucepan, blender
Recipe
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Lunch recipe
Herby Chicken Pesto Soup Pots with Bread Dippers
Chicken pesto soup pots with a proper stock base, softened vegetables, and bread on the side.
35 min360 kcal4 base servingsBatch CookBudgetWarming
ContainsGluten
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Prep the soup base
Finely chop the onion and cut the carrots into bite-sized pieces. Cut the chicken breast into bite-sized pieces so it cooks evenly.
Step 2Soften the base
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrots with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Step 3Seal the chicken
Add the chicken to the saucepan and cook for 3-4 minutes, stirring, until the outside turns opaque.
Step 4Add the stock
Pour in 700ml chicken stock. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Step 5Simmer until ready
Simmer for 12-15 minutes until the vegetables are tender and the chicken is piping hot in the centre.
- Step 6
Finish the flavour
Stir in pesto for the final 2 minutes, then taste before adding extra salt.
- Step 7
Portion and pack
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
More to plan
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