Chicken Soup Au Pistou Recipe -
Chicken Soup Au Pistou Recipe

Chicken Soup Au Pistou

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"This a very savory and meaty soup, hope you will enjoy it!! Serve with grated Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
  2. Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.
  3. Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

This is an excellent soup. I think the pesto adds a wonderful savory dimension so unless you dislike pesto, be sure to add a dollop to the top before you serve and then stir it in. I made only some minor additions to the recipe, and that was about a 1/4 tsp. of dried thyme and a Tbsp. of good quality margarine(watching calories). The latter contributed richness to the soup without alot of added fat. I'm going to try this again and make it with roasted chicken, although it's very good as is. Husband liked it too.

Most Helpful Critical Review
Feb 01, 2015

hearty meal, which is good, but the chicken wasn't tender. So maybe it just needs to simmer longer than the recipe says, but you don't want the veggies to overcook. I'll make again but will add the broth(probably add 1/2 cup) and simmer for 15 minutes or so before adding the veggies to simmer 15 minutes more.

Oct 13, 2003

This soup was greatly enjoyed by my 82-year old father-in-law. I used canned green beans and omitted the pesto.

Dec 05, 2003

Great soup--quick, easy, and husband and 2 young sons love it. We're not crazy about pesto, so leave it out along with the green beans and sometimes substitute pasta (bowties, alphabet) for the potatoe. Wonderful served with garlic cheese bread!

Oct 11, 2008

this was delicious!!!!! the only changes i made: i used fresh green beans, and stirred the pesto directly into the soup pot. YUM.

Nov 16, 2010

Love this soup! My only changes were I used1-1/2 pounds of chicken tenderloins instead of 1/2 pound breast, petite diced tomatoes instead of whole, a can of Italian green beans (drained) instead of frozen and some garlic powder. The dollop of pesto is what makes this soup special. Soooo good on a cold evening.

Nov 09, 2008

I made this at the last minute on a rainy Friday night after a hectic week. It was simple to prepare and hugely comforting to my family. I did add a couple of bay leaves and since I didn't have any pesto handy, added chopped parsley instead. It was delicious and tasted even better the next day for lunch. A perfect light meal with warm rolls/bread and fresh fruit.

Apr 07, 2009

This soup was very good, even my fiance liked it. I added the pesto to the soup pot just before taking it off of the heat. It was good before the addition of the pesto, but it adds just a little something extra.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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