Pesto Chicken Zoodle Soup

Pesto Chicken Zoodle Soup

This flavorful soup is a healthy and delicious twist on classic chicken noodle soup. It’s packed with protein from the chicken, vitamins from the zucchini noodles (zoodles), and tons of flavor from the fresh pesto.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs (diced)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 4 medium zucchini (spiralized into noodles)
• 1 pint grape or cherry tomatoes
• 1/2 cup fresh pesto
• 1 lemon, juiced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Salt and freshly ground black pepper, to taste (about 1/4 teaspoon each)
• Optional garnishes: Parmesan cheese, additional fresh basil leaves

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes.
2. Add the chopped onion and cook for an additional 2-3 minutes, until softened.
3. Stir in the minced garlic and cook for 30 seconds, until fragrant.
4. Pour in the chicken broth and bring to a boil. Reduce heat to simmer and cook for 10 minutes.
5. Add the zucchini noodles and grape tomatoes to the pot. Simmer for another 5 minutes, or until the zucchini noodles are tender-crisp.
6. Stir in the fresh pesto and lemon juice. Season with salt and pepper to taste.
7. Remove from heat and stir in the chopped parsley and basil.
8. Serve hot, garnished with Parmesan cheese and additional fresh basil leaves (optional).

Tips:

• To save time, you can use pre-spiralized zucchini noodles from the grocery store.
• If you don’t have fresh pesto, you can substitute with store-bought pesto. Look for a variety made with high-quality ingredients like olive oil, pine nuts, and fresh basil.
• This soup is easily customizable. Feel free to add other vegetables like chopped carrots, celery, or spinach.
• For a richer flavor, you can add a can of cannellini beans or diced cooked potatoes to the soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.