Chicken & Vegetable Soup with Pistou
Pistou is a French variation of Italian pesto traditionally spooned into classic vegetable soup that we have made into a meal with the addition of chicken.
Serves
6
Prep time 15 minutes
Cook time 30 minutes
Ingredients
1 large boneless, skinless chicken breast (8 to 12 oz.)
Salt and ground black pepper
1/4 cup plus 1 Tbsp. olive oil, divided
1 cup diced carrots
1 cup cut green beans
1/2 cup diced onion
1 tsp. fresh thyme leaves
1 carton (32 oz.) College Inn® Chicken Stock
1 can (14.5 oz.) Contadina Diced Tomatoes, drained
1 can (15 oz.) white or navy beans, drained but not rinsed
1 cup diced zucchini
1/4 cup small soup pasta, such as acini de pepe, orzo or ditalini
2 cups packed fresh basil leaves
1 clove garlic
1/4 cup grated Parmesan cheese
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Directions
Season chicken with salt and pepper. Heat 1 Tbsp. oil in a large saucepan or Dutch oven over medium heat. Add chicken and sear about 5 minutes on one side until browned. Flip chicken and push to one side of the pan.
Add carrots, green beans, onions and thyme; cook about 5 minutes, stirring frequently, until onions are softened. Add stock, tomatoes, white beans, zucchini and pasta. Bring to a simmer over high heat; reduce heat to medium and simmer 15 minutes or until pasta is done and internal temperature of chicken reaches 165°F.
While soup is simmering, make the pistou. Pulse basil, garlic and remaining 1/4 cup oil and in a food processor until smooth. Add Parmesan and season to taste with salt and pepper.
Remove chicken from soup; cut into bite-sized pieces and return to pan. To serve, ladle soup into individual bowls and dollop with a spoonful of pistou.
