Description
A comforting, creamy soup made with tender chicken, basil pesto, pasta, spinach, and cheese. Perfect for an easy and satisfying meal.
Ingredients
2 tablespoons olive oil
1/2 sweet onion, diced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Pinch of salt
2 tablespoons all-purpose flour
3 tablespoons basil pesto
2 cups chicken broth
1/2 cup water
1 cup small pasta
14 ounces artichoke hearts, drained and roughly chopped
4 to 6 ounces baby spinach leaves
1 1/2 cups milk
1 cup shredded Italian-style cheese blend
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and chicken, sprinkle with salt, and cook until chicken is mostly cooked and onion is soft.
2. Sprinkle flour over the mixture and stir well. Add pesto and mix until combined.
3. Slowly add chicken broth, stirring constantly. Stir in water and bring to a gentle simmer.
4. Add pasta and artichoke hearts. Cook at a low boil for the pasta’s recommended time.
5. Stir in spinach about 2 minutes before pasta is done.
6. Add milk, reduce heat, then stir in cheese until melted and creamy. Adjust seasoning and serve warm.
Notes
Stir continuously when adding dairy to prevent curdling. Add extra broth when reheating if the soup thickens.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American