Chicken Soup Au Pistou Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- ½ pound boneless skinless chicken breasts, cut into bite-size pieces
<br>- 1  onion, finely diced
<br>- 3 (14.5 ounce) cans chicken broth
<br>- 1 (14.5 ounce) can whole peeled tomatoes
<br>- 1 (14 ounce) can great Northern beans, rinsed and drained
<br>- 2  carrots, sliced
<br>- 1 large potato, diced
<br>- ¼ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br>- 1 cup frozen green beans
<br>- ¼ cup pesto
<br><p></p>Directions
<br>step 1: Place the olive oil in a large saucepan and heat over medium-high heat until hot.  Add chicken; cook and stir about 5 minutes or until chicken is browned.  Add onion; cook and stir 2 minutes.
<br>step 2: Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper.  Bring to a boil, stirring to break up tomatoes.  Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally.  Add green beans and cook for 5 minutes or until vegetables are tender.
<br>step 3: Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.
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Ingredients
- 1 tablespoon olive oil
- ½ pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 onion, finely diced
- 3 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (14 ounce) can great Northern beans, rinsed and drained
- 2 carrots, sliced
- 1 large potato, diced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen green beans
- ¼ cup pesto

Directions
step 1: Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
step 2: Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.
step 3: Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.

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