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Pesto chicken soup with green beans and kale
Chicken Pesto Soup combines bold flavors with nourishing ingredients: tender chicken, green beans, vibrant kale, and a rich pesto-infused broth. This hearty soup is on the table in 30 minutes; it's quick and simple to make, making it perfect for busy weeknights or meal prep.
Servings: 8
Ingredients
- 1 lb rotisserie chicken, shredded
- 1 teaspoon salt
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon lemon pepper
- 0.7 oz package dry Italian dressing mix
- 10.7 oz can condensed tomato soup
- 14.5 oz can diced tomatoes, undrained
- 14.5 oz can cannellini beans, rinsed
- 12 oz package (3 cups) frozen cut green beans
- 12 oz (3 cups) potatoes, small diced
- 4 cups chicken broth
- 2 cups kale, stems removed and chopped
- ¼ cup pesto
- 1 teaspoon lemon juice
Topping
- parmesan cheese, optional
Instructions
- Add all ingredients into a large pot, except for the kale, pesto and lemon juice. Stir together. Bring the soup to a boil over medium-high heat.
- Once the soup comes to a boil, reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender. Time will vary depending on the size of your potatoes.
- Once the potatoes are cooked through, stir in chopped kale, pesto, and lemon juice. Cook until the kale has softened, about 3 minutes, stirring occasionally.
- Remove from heat. Ladle portions into serving bowls and top with shredded parmesan cheese.
Slow Cooker
- Add all ingredients into the slow cooker, except for the kale, pesto and lemon juice. Stir together.
- Cover and cook on low for 10 hours, or high for 5 hours, or until the potatoes are soft.
- When the potatoes are cooked through, stir in the kale, pesto and lemon juice. Cook for about 5 minutes on high, until the kale softens.
Instant Pot
- Add all ingredients into the instant pot, except for the kale, pesto and lemon juice. Stir.
- Seal the Instant Pot. Push the Pressure Cook button (or Manual, depending on the model you have). Cook on high for 5 minutes.
- Natural release for 15 minutes. Quick release for any remaining pressure. Be careful of the hot steam. If you add too much water to the instant pot, it will splash out with the steam when the pressure is released. Have a kitchen towel available to wipe up any excess broth that might spill.
- Remove the lid. Set to Saute. Stir in chopped kale, pesto, and lemon juice. Cook until the kale has wilted, about 2-3 minutes. Turn off Instant Pot.
Nutrition Facts
Pesto chicken soup with green beans and kale
Amount per Serving
Calories
271
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Cholesterol
57
mg
19
%
Sodium
1591
mg
69
%
Potassium
642
mg
18
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
1321
IU
26
%
Vitamin C
28
mg
34
%
Calcium
116
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
