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5 Glorious Creamy Pesto Chicken Soup Secrets

Creamy Pesto Chicken Soup
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Enjoy this warm and comforting Creamy Pesto Chicken Soup. It brings the fresh, herby taste of pesto into a rich, satisfying soup perfect for any day.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 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 and cooked through. Remove chicken and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Reduce heat to low. Stir in heavy cream, basil pesto, and Italian seasoning.
  7. Return the cooked chicken to the pot. Simmer gently for 5 minutes to allow flavors to meld. Do not boil once cream is added.
  8. Stir in Parmesan cheese until melted and the soup is creamy.
  9. Season with salt and pepper to your taste.
  10. Serve hot, garnished with fresh basil.

Notes

  • You can substitute store-bought rotisserie chicken for quicker prep time.
  • For a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it with the cream.
  • Adjust the amount of pesto to match your preferred herb intensity.

Nutrition

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