↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Preparation:
1 Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2 With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3 Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4 Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Serves 5.
view more member recipes
Chicken & Spinach Soup with Fresh Pesto
view my recipes
print
save
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Preparation:
1 Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2 With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3 Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4 Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Serves 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken With Spinach And Pine Nut Pesto
by sgre52160
2 boneless chicken breasts Pesto 2 cups lightly packed baby spinach leaves (about 2 oz) 1/4 cup pine nuts, toasted 2 tbsp fresh lemon juice 1 to 2 tsp grated lemon peel 1/3 cup plus 2 tsp
by sgre52160
2 boneless chicken breasts Pesto 2 cups lightly packed baby spinach leaves (about 2 oz) 1/4 cup pine nuts, toasted 2 tbsp fresh lemon juice 1 to 2 tsp grated lemon peel 1/3 cup plus 2 tsp
Fresh Spinach And Chicken Salad
by sgre52160
1 lb fresh spinach 3 c cooked chicken shredded into long strips 1/2 cup scallions, thinly sliced 1 1/2 cup celery thinly sliced 1/2 cup olive oil 2 tbsp lemon juice 2 tbsp white wine vineg
by sgre52160
1 lb fresh spinach 3 c cooked chicken shredded into long strips 1/2 cup scallions, thinly sliced 1 1/2 cup celery thinly sliced 1/2 cup olive oil 2 tbsp lemon juice 2 tbsp white wine vineg
Spaghetti With Fresh Pesto
by ICOOK2
Ingredients 1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti 12 oz. green beans, trimmed 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1
by ICOOK2
Ingredients 1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti 12 oz. green beans, trimmed 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1
Fresh Mozzarella Pesto Bruschetta
by sgre52160
1 1/4 cups (3) tomatoes, diced 1 clove garlic, minced 1/4 cup olive oil, divided 2 tsp balsamic vinegar 1/4 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 Tbsp fresh basil leaves, coarsely
by sgre52160
1 1/4 cups (3) tomatoes, diced 1 clove garlic, minced 1/4 cup olive oil, divided 2 tsp balsamic vinegar 1/4 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 Tbsp fresh basil leaves, coarsely
Chicken & Tortellini Soup With Sage Pesto
by sgre52160
Sage Pesto: 1 cup walnuts 1 cup tightly packed flat-leaf parsley leaves 1/4 cup fresh sage leaves 1 clove garlic, smashed 1/3 to 1/2 cup extra-virgin olive oil 1/3 cup grated pecorino Roma
by sgre52160
Sage Pesto: 1 cup walnuts 1 cup tightly packed flat-leaf parsley leaves 1/4 cup fresh sage leaves 1 clove garlic, smashed 1/3 to 1/2 cup extra-virgin olive oil 1/3 cup grated pecorino Roma
view more member recipes
related CDKitchen recipes
Spinach and Pesto-Stuffed Chicken Breasts with Red Potatoes
Chicken With Pesto Alfredo
Chicken With Pesto And Mozzarella Cheese
Ground Turkey And Spinach Casserole
Chicken And Gnocchi Soup
Baked Stuffed Chicken Fillets
Super Spinach Lentil Soup
Garden Fresh Minestrone Soup
Cream Of Spinach Soup
Chicken Tortellini Soup