Chicken Pesto Soup

Recipe: Chicken Pesto Soup


By adding whole chicken thighs on the bone to a soup base creates another dimension of rich cartilage-marrow injected chicken flavour. Juicy, thick and tasting of wholesome goodness, broth extracted this way has many health benefits. This recipe has an Italian twist with olive oil, pesto and parmesan making it very moreish.



Chicken Pesto Soup

Serves 2 (main) – 4 (starters or small meal)



1 onion, chopped fine
1 garlic clove, minced
1 tsp dried oregano
1 stick celery, chopped medium to fine
1 carrot, chopped into small chunks
1 potato peeled and chopped into small cubes
1 red chilli (optional)
1/2 cup peas
1 large tomato chopped or 12 small plum tomatoes
4 chicken thighs on the bone
1.5 litres strong chicken stock
Salt and pepper
Good quality shop bought pesto
Good quality olive oil for drizzling
Grated Parmesan



  1. In a large saucepan fry onions until soft. Add garlic, oregano, potato, carrot, celery and cook gently for a 5 minutes.
  2. Next add chicken stock, chili and chicken thighs to the pot, bring to the boil, then cover and simmer for 45 minutes.
  3. After 45 minutes remove chicken thighs from pot and then take all chicken off the bone. Discard bones, shred chicken into large pieces and return to soup base along with the peas. Simmer for another few minutes then remove from heat. Season with salt (if needed) and pepper as desired.
  4. To serve: Divide chicken soup between bowls, drizzle with olive oil, add a large spoonful of pesto and sprinkle with grated parmesan.



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