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Tania

Tania Gaviño
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Recipe of Pesto Chicken Soup
Recipe

Pesto Chicken Soup

5 mins
6h
Low
15
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This delicious and nutritious soup is perfect for one of those rainy afternoons. It is made in slow cooking pot, so its flavor is super deep and its consistency is spectacular.
Learn more about Tania Gaviño

Ingredients

8 portions
  • 4 cups chicken soup
  • 2 cups milk
  • salt, to taste
  • 1/2 cups pesto
  • 3 carrots, chopped
  • 2 stems celery, chopped
  • 1 zucchini, chopped
  • 1/2 onions, medium, chopped
  • 1 teaspoon oregano
  • 2 cloves garlic, finely chopped
  • 2 boneless chicken breast, without skin
  • 1 package short pasta, language type La Moderna

Preparation

Add everything except the chicken and the pasta soup, in the slow cooker and mix.
Add the chicken, cover and cook 4 to 6 hours or until the chicken is cooked.
Remove the chicken and crumble it. Reservation.
Add the pasta and cook another 20 minutes, or until the pasta is at the point of your preference.
Once it is ready, serve a little of the shredded chicken on each plate and add a ladle of soup.

TIPS

You can add a little more pesto, for a stronger flavor. If your soup is very thick, you can add a little more milk. You can also add the shredded chicken along with the raw pasta, but I like the consistency of the soup more without the scrambled chicken.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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