Chicken and Spinach Soup with Fresh Pesto

 Chicken and Spinach Soup with Fresh Pesto Healthy Recipe

2 Servings 18 min Cook

Macros/Serving: 391 Calories


1 Tsp Olive Oil
1 Cup, chopped Red Bell Pepper
4 Oz Chicken Breast
1 Cloves, minced Garlic
2 Cup Chicken Broth
1 Tsp Marjoram
3 Oz Spinach
1 Cup White Beans
1 Oz Pesto
1 Dash Pepper
1/2 Cup Croutons


Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat.

Add 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.

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.

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.