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Chicken & Vegetable Soup with Pistou

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.

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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken from soup

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