Chicken & Cabbage Soup with Pesto
Chicken & Cabbage Soup with Pesto is a hearty and flavorful dish that combines tender chicken, fresh vegetables, and a touch of pesto for a delicious finish. This nutritious soup features carrots, green cabbage, leeks, and butter beans in a savory chicken broth, enhanced with the tangy taste of white-wine vinegar. Each bowl is topped with a spoonful of pesto, adding a burst of flavor that complements the wholesome ingredients. Perfect for a comforting meal, this soup is easy to prepare and packed with nutrients.
Servings: 6
Calories: 250kcal
Ingredients
- 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 boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon white-wine vinegar
- 6 tablespoons pesto
Instructions
Preparation:
- Vegetables: Thinly slice 1 cup of carrot. Chop 4 cups of green cabbage. Slice 1 cup of leek. Finely chop 1 tablespoon of garlic.
- Chicken: Cut 1 pound of boneless, skinless chicken breasts into 1/2-inch pieces.
- Beans: Rinse and drain 1 (15-ounce) can of no-salt-added butter beans.
Cooking the Vegetables:
- Heat oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat.
- Add carrot: Add the sliced carrot to the pot. Cook, stirring often, until the carrot is softened, about 2 minutes.
- Add cabbage and leek: Add the chopped cabbage and sliced leek to the pot. Cook, stirring often, until the vegetables are softened, about 4 minutes.
Adding Garlic:
- Cook garlic: Add the finely chopped garlic to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
Adding Broth and Beans:
- Add broth: Pour in 6 cups of unsalted chicken broth.
- Add beans: Add the rinsed and drained butter beans.
- Add salt: Stir in 1 teaspoon of salt.
- Bring to a boil: Increase the heat to medium-high and bring the mixture to a boil.
Cooking the Chicken:
- Add chicken: Reduce the heat to medium. Add the cut chicken pieces to the pot.
- Simmer: Cover the pot and let it simmer until the cabbage is tender and the chicken is fully cooked. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (about 8 minutes).
Finishing the Soup:
- Stir in vinegar: Remove the pot from the heat and stir in 1 tablespoon of white-wine vinegar.
Serving:
- Ladle the soup: Ladle the soup into 6 bowls.
- Top with pesto: Top each bowl with 1 tablespoon of pesto.
Notes
Tips
- Instant-read thermometer: Ensure the chicken reaches an internal temperature of 165°F to guarantee it's fully cooked.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning if necessary.
- Serving size: This recipe serves 6, so adjust the ingredient quantities accordingly if you need to serve more or fewer people.