Creamy Pesto Chicken Soup

By lovemygolden

Ingredients

• 2 tbsp. olive oil
• 1/2 sweet onion, diced
• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• a pinch of kosher salt
• 2 tbsp. flour
• 3 tbsp. pesto
• 2 cups chicken broth
• 1 cup. bite-sized pasta
• 14 oz. can quartered artichoke hearts, drained and roughly chopped
• 4-6 oz. baby spinach leaves
• 1 1/2 c. milk
• 1 up. shredded Italian blend cheese

Details

Preparation time 5mins
Cooking time 30mins
Adapted from wearychef.com

Preparation

Step 1

Heat olive oil in a dutch oven over medium-high heat. Add onion and chicken, and sprinkle with a pinch of salt. Saute until chicken is mostly cooked on the outside, about 7 minutes.

Stir in flour to coat chicken, and then stir in pesto. Add chicken broth about ½ c. at a time, stirring well until broth mixture is smooth before adding more. Add ½ c. water, and bring to a simmer.

Stir in pasta and artichoke hearts, and bring to a low boil. Cook for the amount of time recommended on the pasta package. Two minutes before pasta is done, stir in spinach leaves.

Add milk, and return to a simmer. Reduce heat to medium-low, and stir in cheese. Continue stirring until cheese is completely melted and incorporated and soup is heated through.