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Fixing 1 Flaw in Creamy Pesto Chicken Soup

Creamy Pesto Chicken Soup
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Enjoy this comforting Creamy Pesto Chicken Soup. It delivers the familiar, bright flavor of pesto in a rich, satisfying broth. This recipe fixes common pitfalls to give you a foolproof, delicious soup experience.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
  3. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5-7 minutes.
  4. Pour in chicken broth. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Simmer for 10 minutes, or until the chicken is cooked through.
  6. Reduce heat to low. Stir in heavy cream and basil pesto until fully combined and heated through. Do not boil after adding cream.
  7. Stir in Parmesan cheese until melted and the soup is creamy.
  8. Season with salt and pepper to your liking.
  9. Serve hot, garnished with fresh basil leaves.

Notes

  • For a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the cream.
  • Use good quality pesto for the best flavor outcome.
  • If you prefer shredded chicken, cook the breasts whole in the broth and shred them before returning them to the soup.

Nutrition

Find it online: https://savorandpin.com/creamy-pesto-chicken-soup-recipe/