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Chicken and vegetable soup with spinach pesto

A dollop of spinach pesto adds punch to this chicken soup made with slow-cooked swede, parsnip and other classic winter vegetables.
Andre Martin
4-6
15M
2H 10M
2H 25M

Ingredients

SPINACH PESTO

Method

1.

Put carrot, swede, parsnip, celery, onion, bay leaf, thyme, parsley, garlic, peppercorns and water in a large heavy-based saucepan. Bring to the boil over a high heat, then reduce heat to low and simmer gently uncovered for 2 hours.

2.

Increase heat to medium-high. Add chicken and cook for 8 minutes or until chicken is cooked through. Stir in extra parsley.

3.

Meanwhile, to make spinach pesto, put baby spinach leaves, basil, parmesan, oil, water and garlic in the bowl of a food processor and process until a chunky sauce forms. Season with salt and pepper.

4.

Serve chicken and vegetable soup dolloped with spinach pesto.

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