Pesto Chicken Zoodle Soup

Best of both worlds!

This soup is incredibly comforting throughout cold winter months, yet bright and cheerful during the spring and summer, thanks to the addition of fresh lemon juice and fresh chopped herbs!

Stovetop, Crockpot, AND Instant Pot Instructions included below!

We LOVE soup at our house! It’s warming, filling, and ready-to-eat wherever you are! I ALWAYS double my soup recipes because soup makes wonderful future meals! This is one of our newer FAVES!

I love the high protein + veggie combo here! Hope you love it too!

➡️ Rachel’s Tips:

Shred your cooked chicken with your Kitchen Aid mixer using the paddle attachment. It’s so easy and PERFECTLY shredded in just seconds!

Fresh Pesto homemade pesto recipe below.

Makes about 6 servings

Ingredients:

• 2 lbs. boneless, skinless chicken breasts or thighs
• 6 cups chicken bone broth
• 1/2 cup fresh pesto
• 4 medium crisp zucchini, skin on
• 1 pint grape or cherry tomatoes
• 1 fresh lemon, juiced
• 2 Tbsps freshly chopped parsley
• 2 Tbsps freshly chopped basil
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

Optional: additional fresh pesto to dollop for serving as shown

Instructions:

➡️Stovetop Instructions:

In a large stockpot or Dutch oven, over medium-high heat, add in your chicken and the broth. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.

Make sure you skim off the white foam that floats to the top, a few times while cooking.

Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.

Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite-sized pieces.

Return the shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.

Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

➡️Crockpot Instructions:

In a large crockpot or slow cooker, add in your chicken and the broth. Turn heat to LOW, for about 6-7 hours, or until chicken is cooked through, and very tender.

Make sure you skim off the white foam that floats to the top, a few times while cooking.

Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.

Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite sized pieces.

Return the shredded chicken to your crockpot together with pesto sauce, zucchini noodles and cherry tomatoes.

Stir and allow everything to heat through for just about 15-20 minutes.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

➡️Instant Pot Instructions:

Into the bowl of your Instant pot, add in your chicken and the broth
Give it a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)

Shred chicken with two forks and return your shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.

Stir and allow everything to heat through on the saute setting for a few minutes just to heat through.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

Delicious Fresh Homemade Pesto

Ingredients:

• 1 cup (packed) fresh basil leaves (no stems)
• 1 Tbsp pine nuts
• 1-2 large cloves garlic
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated parmesan cheese

Pesto Instructions:

Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.

With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.

Store any leftover pesto in the fridge for up to 10 days.

Here’s another good, homemade pesto recipe, that we love.

❤Rachel

Pesto Chicken Zoodle Soup

Category Dinner Recipes

Persons

6

Ingredients

2 lbs. boneless, skinless chicken breasts or thighs

• 6 cups chicken bone broth
• 1/2 cup fresh pesto
• 4 medium crisp zucchini, skin on
• 1 pint grape or cherry tomatoes
• 1 fresh lemon, juiced
• 2 Tbsps freshly chopped parsley
• 2 Tbsps freshly chopped basil
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

optional:

• additional fresh pesto to dollop for serving as shown

Delicious Fresh Homemade Pesto ????

• 1 cup (packed) fresh basil leaves (no stems)
• 1 Tbsp pine nuts
• 1-2 large cloves garlic
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated parmesan cheese

Instructions

Stovetop Instructions:

1. In a large stockpot or Dutch oven, over medium high heat, add in your chicken and the broth. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.
2. Make sure you skim off the white foam that floats to the top, a few times while cooking.
3. Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.
4. Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite sized pieces.
5. Return the shredded chicken to your pot together with pesto sauce, zucchini noodles and cherry tomatoes.
6. Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.
7. Remove from heat.
8. Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.
9. Ladle into bowls and enjoy!

Crockpot Instructions:

1. In a large crockpot or slow cooker, add in your chicken and the broth. Turn heat to LOW, for about 6-7 hours, or until chicken is cooked through, and very tender.
2. Make sure you skim off the white foam that floats to the top, a few times while cooking.
3. Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.
4. Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite sized pieces.
5. Return the shredded chicken to your crockpot together with pesto sauce, zucchini noodles and cherry tomatoes.
6. Stir and allow everything to heat through for just about 15-20 minutes.
7. Remove from heat.
8. Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.
9. Ladle into bowls and enjoy!

Instant Pot Instructions:

1. Into the bowl of your Instant pot, add in your chicken and the broth
2. Give it a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
3. Shred chicken with two forks and return your shredded chicken to your pot together with pesto sauce, zucchini noodles and cherry tomatoes.
4. Stir and allow everything to heat through on the saute setting for a few minutes just to heat through.
5. Remove from heat.
6. Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.
7. Ladle into bowls and enjoy!

Pesto Instructions:

1. Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
2. With your machine running slowly drizzle in the oil and process until smooth.
3. Add the cheese and process just long enough to combine.
4. Store any leftover pesto in the fridge for up to 10 days.

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