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Hähnchen-Minestrone mit Erbsen-Pesto

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A hearty chicken minestrone soup with a vibrant pea pesto.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound chicken breast diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 cup green peas
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup pasta of choice
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic. Sauté until softened.
  3. Add the chicken and cook until browned.
  4. Stir in the tomatoes, chicken broth, peas, and Italian seasoning.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Add the pasta and cook according to package instructions.
  7. Season with salt and pepper, then stir in Parmesan cheese before serving.

Notes

  • For a vegetarian option, replace chicken with chickpeas.
  • This soup freezes well; store in airtight containers.
  • Add more vegetables as desired for extra nutrients.

Nutrition

Find it online: https://michaelskueche.de/hahnchen-minestrone-mit-erbsen-pesto/