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Recipes
Creamy Pesto Chicken Soup with Avocado
Recipe

7 INGREDIENTS • 8 STEPS • 1HR

Creamy Pesto Chicken Soup with Avocado

4.2
5 ratings
The flavors in this pesto chicken soup are spot on. Love the match between the creamy avocado and the stronger basil pesto!
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Creamy Pesto Chicken Soup with Avocado
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
The flavors in this pesto chicken soup are spot on. Love the match between the creamy avocado and the stronger basil pesto!
1HR
Total Time
$1.94
Cost Per Serving
Ingredients
Servings
2
us / metric
Chicken Stock
2 1/2 cups
Chicken Stock
Garlic
2 cloves
Avocado
1
Large Ripe Avocado
Basil Pesto
3 Tbsp
Basil Pesto
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
601
Fat
40.6 g
Protein
29.5 g
Carbs
32.0 g
Add to plan
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Creamy Pesto Chicken Soup with Avocado
Save
author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
Pour the Chicken Stock (2 1/2 cups) in a high pan and add the Garlic (2 cloves). Bring the stock to a good boil over high heat and then add the Chicken Breasts (9 oz).
step 1 Pour the Chicken Stock (2 1/2 cups) in a high pan and add the Garlic (2 cloves). Bring the stock to a good boil over high heat and then add the Chicken Breasts (9 oz).
step 2
Turn the heat a little lower, put a lid on the pan and cook the chicken breast for 10 minutes. Then remove from the heat, take the cooked chicken out of the stock and let it cool down for a couple of minutes until you can touch it without burning your fingers.
step 3
Shred the chicken into smaller bits.
step 3 Shred the chicken into smaller bits.
step 4
Place the chicken stock back over medium-high heat and bring it to a simmer. Slice the Avocado (1) in half, remove the seed and scoop the soft avocado meat out of its skin. Add it to the chicken stock. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 4 Place the chicken stock back over medium-high heat and bring it to a simmer. Slice the Avocado (1) in half, remove the seed and scoop the soft avocado meat out of its skin. Add it to the chicken stock. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 5
Blend or mix the soup into a smooth mixture. Add the Basil Pesto (3 Tbsp).
step 5 Blend or mix the soup into a smooth mixture. Add the Basil Pesto (3 Tbsp).
step 6
Stir well. Then add the shredded chicken.
step 6 Stir well. Then add the shredded chicken.
step 7
Stir the soup well again. Let it warm through again for another 3 minutes. Then check the seasoning and add extra pepper or salt to taste, if necessary.
step 7 Stir the soup well again. Let it warm through again for another 3 minutes. Then check the seasoning and add extra pepper or salt to taste, if necessary.
step 8
Take the pan off the heat and scoop the avocado chicken soup into large bowls. Serve hot and enjoy!
step 8 Take the pan off the heat and scoop the avocado chicken soup into large bowls. Serve hot and enjoy!
Tags
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Dairy-Free
American
Chicken
Christmas
Keto
Low-Carb
Shellfish-Free
Quick & Easy
Soup
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