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Pesto Chicken Zoodle Soup

Course: Uncategorized
Servings: 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:

  • 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!

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.