Chicken & Spinach Soup with Fresh Pesto

Chicken & Spinach Soup with Fresh Pesto Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 Tbsp. organic red bell pepper, diced
  • 2 -8oz. breasts pasture-raised chicken
  • 1 clove organic garlic, minced
  • ⅓ c. fresh basil leaves
  • ¼ c. organic Parmesan cheese, grated
  • ¾ c. Earthbound Farm Baby Spinach Earthbound Farms Baby Spinach
  • 1 Tbsp. organic extra virgin olive oil
  • ¾ c. Eden Foods Organic Cannellini (White Kidney) Beans Eden Foods Cannellini Beans
  • ½ Tbsp. dried marjoram
  • 4 c. organic reduced-sodium chicken broth
  1. Cut chicken into quarters. Drain and rinse the beans.
  2. Heat half the oil in a large saucepan or Dutch oven over medium-high heat.
  3. Add bell pepper and chicken. Cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.
  4. Add garlic and cook, stirring, for 1 minute more.
  5. Stir in broth and marjoram. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  6. Transfer the chicken pieces to a cutting board to cool.
  7. Add spinach and beans to the pot and bring to a simmer. Cook for 5 minutes, gently stirring, to blend the flavors.
  8. Combine the remaining oil, Parmesan and basil in a food processor or Magic Bullet. Process until a coarse paste forms, scraping down the sides as necessary.
  9. Cut the chicken into bite-size pieces. Stir the chicken and basil pesto into the pot and bring to a boil to heat through.
  10. Ladle into serving bowls and serve.

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Nutrient Information Per Batch

1183.96 kcal Calories, 487.21 mg Calcium, 76.03 g Carbohydrate, 278.76 mg Cholesterol, 30.49 g Total Fat, 20.33 g Fiber, 17.04 mg Iron, 326.14 mg Magnesium 2973.78 mg Potassium, 156.6 g Protein,95.78 mcg Selenium, 1065.68 mg Sodium, 4.86 g Sugars, 9.68 mg Zinc, 6.16g Saturated fat, 0.12 trans Fat, 14.78 g Monounsaturated fats, 4.55 g Polyunsaturated fats, 6091.1 IU Vitamin A, 2.9 mg Vitamin B6, 0.96 mcg Vitamin B12, 28.11 mg Vitamin C, 0 IU Vitamin D, 4.21 Vitamin E, 52.61 mcg Vitamin K, 51.25 mcg Folate,2.14 mg Vitamin B1(Thiamin),66.61 mg Vitamin B3(Niacin),1.15 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1114.43 mcg Lutein and Zeaxanthin, 0.37 g ALA, 0 g EPA, 0.09 gDHA,1677.36 mg Phosphorous, 0.38 mg Manganese, 0 mcg Alpha carotene, 1392.31 mcg Beta carotene, 316.94 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Soy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Citrus
  • No Gluten
  • No Fish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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