1 Delicious Chicken and Cabbage Soup with Pesto
1 Delicious Chicken and Cabbage Soup with Pesto.
Need a soul-warming soup that's both easy and delicious? Chicken and Cabbage Soup with Pesto is your answer! This cozy dish is packed with tender chicken, crisp cabbage, and a burst of flavor from pesto. Perfect for a weeknight dinner or a relaxing weekend lunch, it's a guaranteed way to chase away the chill.
1 Delicious Chicken and Cabbage Soup with Pesto.
As the weather cools, there's nothing quite like a steaming bowl of soup to warm you from the inside out. Chicken and Cabbage Soup with Pesto is your answer to cozy comfort food. This simple yet flavorful dish is a symphony of textures and tastes, perfect for a quick weeknight meal or a relaxing weekend lunch.
Tender chicken, crisp cabbage, and the vibrant kick of pesto come together to create a delightful experience.
A Fusion of Textures and Flavors
This soup's beauty lies in the delightful contrast between its ingredients:
Hearty Chicken: Shredded or cubed cooked chicken breasts or thighs form the protein base. Leftovers work equally well, adding a deeper layer of flavor.
Crisp Cabbage: This versatile vegetable adds a pleasant crunch and a touch of sweetness. Green cabbage is the classic choice, but Savoy cabbage offers a milder taste.
Vibrant Pesto: The star of the show! Pesto infuses the soup with a burst of herbaceousness and a delightful garlicky punch. Store-bought pesto works well, but homemade pesto allows for customization based on your preference.
Flavorful Vegetables: Chopped carrots, onions, and celery are commonly added for extra flavor and texture. Feel free to explore other options, like zucchini or potatoes for a more vibrant soup.
Savory Chicken Broth: This forms the base, providing a foundation for all the other ingredients to shine. Use store-bought broth or create your own for an extra layer of homemade goodness.
Easy Steps to Simmering Success.
Creating this soul-warming soup is a breeze. Here's what you'll need:
Cooked chicken (1-2 pounds, shredded or cubed)
Green cabbage (½ head, thinly sliced)
Olive oil (2 tablespoons)
Onion (1 large, chopped)
Carrot (1 large, chopped)
Celery (1 stalk, chopped) (optional)
Garlic (2 cloves, minced)
Chicken broth (6 cups)
Pesto (⅔ cup)
Salt and pepper to taste
Chopped fresh parsley (optional, for garnish)
The Simmering Steps:
1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Introduce the Vegetables: Stir in the chopped carrots and celery (if using) and cook for an additional 2-3 minutes, allowing the vegetables to soften slightly.
3. Embrace the Garlic: Add the minced garlic and cook for another minute, releasing its fragrant aroma.
4. Broth Bonanza: Pour in the chicken broth and bring to a simmer.
5. Chicken Time: Add the cooked chicken to the simmering broth.
6. Cabbage Crunch: Stir in the sliced cabbage and cook for 5-7 minutes, or until the cabbage reaches your desired level of crispness.
7. Pesto Powerhouse: Finally, stir in the pesto. Start with half and taste, gradually adding more to achieve your desired flavor intensity.
8. Seasoning Symphony: Season the soup with salt and pepper to taste.
9. Fresh Finish (Optional): For a touch of vibrancy, garnish the soup with chopped fresh parsley before serving.
Beyond the Recipe: Customization is Key!
This recipe is a fantastic starting point, and there's plenty of room for customization based on your preferences and pantry staples:
Protein Power: Substitute other cooked proteins, like shredded turkey or chickpeas for a vegetarian twist.
Pesto Power: Explore different types of pesto, like sun-dried tomato pesto or roasted red pepper pesto for a unique flavor profile.
Vegetable Extravaganza: Add other vegetables like chopped zucchini, green beans, or potatoes for a more vibrant soup.
Spicy Kick: If you like it hot, add a pinch of red pepper flakes or a chopped fresh jalapeño pepper (seeds removed) for a touch of spice.
Leftover Love: This soup is perfect for meal prep. Leftovers store well in the refrigerator for up to 3 days and reheat beautifully for a quick and delicious lunch.
Embrace the Comfort and Savor the Flavor
With its simplicity and versatility, Chicken and Cabbage Soup with Pesto is a delightful addition to your soup repertoire. So, grab your favorite bowl, ladle up a steaming portion of this comforting soup, and let the warmth fill you up!
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced carrot
- 4 cups chopped green cabbage
- 1 cup sliced leek
- 1 tablespoon finely chopped garlic
- 6 cups unsalted chicken broth
- 1 (15-ounce) can no-salt-added butter beans, rinsed.
- 1 teaspoon salt
- 1 pound 1 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon white-wine vinegar
- 6 tablespoons of pesto.
- Heat up some oil in a large pot over medium-high heat.
- Toss in the chopped carrot and cook it, stirring often, until it softens up—about 2 minutes should do it.
- Now, add the cabbage and leek to the pot with the carrot.
- Keep stirring and cooking for another 4 minutes, or until they're softened.
- Finally, throw in the minced garlic and stir constantly for about a minute, letting its fragrant aroma fill the kitchen.
- Pour in the chicken broth, the rinsed and drained black beans, and a pinch of salt.
- Crank up the heat to medium-high and bring everything to a boil.
- Once boiling, reduce the heat to medium and stir in the cooked chicken.
- Cover the pot and simmer the soup for about 8 minutes.
- You want the cabbage to become tender, and the chicken to reach a safe internal temperature of 165°F (check with an instant-read thermometer inserted in the thickest part).
- Take the pot off the heat and stir in a splash of vinegar.
- Ladle the delicious soup into 6 bowls.
- To add a burst of flavor, top each serving with a generous tablespoon of pesto!