Creamy One-Pot Pesto Chicken and Broccoli Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 4 cups chicken broth
• 3 cups broccoli florets, chopped small
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Method

1. 1

   Heat olive oil in a 6-quart pot over medium heat. Add diced onion and carrots and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion and carrots
2. 2

   Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Add chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer, cover, and cook until chicken reaches 165°F internally, about 18 minutes.

   18:00 · Simmer chicken
4. 4

   Remove chicken to a cutting board and shred into bite-sized pieces using two forks.

5. 5

   Add broccoli florets to the pot and simmer until tender, about 5 minutes.

   5:00 · Simmer broccoli
6. 6

   Return shredded chicken to the pot. Stir in pesto, heavy cream, and Parmesan cheese until fully incorporated and heated through, about 3 minutes.

   3:00 · Heat through
7. 7

   Season with salt, black pepper, and red pepper flakes, adjusting to taste.

8. 8

   Ladle into bowls and serve warm.