Chicken Pesto Soup

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Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Paleo Entree Soup Food Processor Freezable Kids Soup: Hot Stovetop Added 3 months ago Updated 3 months ago

Ingredients

For the soup: 1 onion 2 carrots 2 small zucchinis 4 tomatoes ½ bunch kale ½ pound cooked chicken 2 tablespoons extra virgin olive oil ¾ teaspoon sea salt, or to taste 6 cups chicken broth 2 sprigs fresh thyme 1 bay leaf ground black pepper, to taste For the basil paste: 2 cloves garlic 1 bunch fresh basil sea salt, to taste ground black pepper, to taste 5 tablespoons extra virgin olive oil

Instructions

1. For the soup: Peel and dice the onion and carrots. Slice zucchinis in half; use a spoon to scoop out seeds, and dice.

2. Slice tomatoes in half; use a finger to scoop out seeds, and dice. Remove stems from kale and dice. Coarsely chop the chicken.

3. Heat the olive oil over medium heat in a 4 quart saucepan.

4. Add the onion, carrots, and sea salt; cook for about 5 minutes or until the veggies begin to soften.

5. Add the zucchini, chicken broth, thyme sprigs, and bay leaf. Simmer gently for about 10-15 minutes until the squash is soft. Add the kale.

6. When kale is bright green (a minute or two), add the tomatoes and chicken.

7. Adjust the seasoning with salt and pepper. Do not overcook the soup or the green vegetables will lose their bright color.

8. For the basil paste: While the soup is simmering, make the basil paste if you have not already.

9. Peel garlic. In a small food processor mix the garlic, basil, and a pinch of salt and pepper.

10. Process until coarsely chopped, then stream in the olive oil and blend well. You will have a medium-thick paste.

11. Ladle the soup into bowls and swirl a spoonful of the basil paste atop the soup.