Quick Rotisserie Chicken & Spring Greens Soup With Pesto (GF, DF Option)
Hey There,
Sometimes we just need a quick meal that ticks all our boxes, isn’t overwhelming, gives us leftovers, & the added bonus of a chicken carcass to save for stock or bone broth later. Here is the recipe for a quick Rotisserie Chicken & Spring Greens Soup With Pesto below…
Rotisserie Chicken & Spring Greens Soup With Pesto
(Servings: 4-5)
Ingredients:
-2 tbsp olive oil
-2 leeks, rinsed & sliced into small pieces
-1 tsp salt
-3 cloves garlic, minced
-1 bok choy, end removed, stems & leaves sliced & separated
-1.5 qt chicken stock
-Roughly 1 cup asparagus, ends trimmed, cut into 1” pieces
-1 cup fresh peas
-1 can navy beans, rinsed & drained
-Roughly 3 cups shredded chicken from a rotisserie chicken (likely 2 breasts)
-Juice of 1 lemon
-1 scallion, green part only, sliced for garnish
-Homemade or store bought pesto (look for an olive oil base, choose a dairy free option if intolerant)
-Optional: Freshly cracked black pepper
Directions:
-Heat olive oil in a soup pot over medium heat.
-Once warm, add the leeks & salt, sautéing for 5 minutes.
-Add in minced garlic & sliced bok choy stems (save leaves for later), stirring to combine & sautéing for 1 additional minute.
-Pour in the chicken stock, stir, cover, & bring to a boil.
-Once boiling, toss in the peas & asparagus to boil for 2-3 minutes until just fork tender. We want to avoid them getting mushy, so check at the 2 minute mark.
-Lower heat & stir in beans & shredded chicken to warm through for roughly 3 minutes.
-Turn the heat off & stir in the leftover bok choy leaves to wilt.
-Add the lemon juice & taste to adjust seasoning as you like. If using black pepper, this is a great time to add it in.
-Serve in individuals bowls topped with a dollop of pesto & sliced scallions. Enjoy!
I hope to see how your bowls of vibrant green soup turn out over on Instagram!. Nothing like a seasonal meal to give you the nutrients you need quickly. Happy cooking.
For your health,
Lily