Time: 50 min.
Complexity: easily
Servings: 4

Although this soup is made with just five ingredients, it's rich, delicious, and nutritious. It's all about technique. You start by simmering skin-on, bone-in chicken thighs in chicken broth, which intensifies the flavor and makes the meat so tender it practically slides off the bone. Adding pesto at the very end infuses the soup with a cheesy flavor and a fresh, green aroma, giving it a vibrant, mouth-watering color.

Ingredients:

• 900 g chicken thighs with skin and bones (about 6 pcs.)
• 6 cups chicken broth
• 2 cups tightly packed spinach (90 g)
• 0.5 cup pesto

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, pesto sauce, spinach

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Preparation:

Step 1
• Place the chicken in a large saucepan and pour in the broth. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 40 minutes.
Step 2
• Remove the chicken from the pot to a cutting board. Use a slotted spoon to skim off any fat and foam from the surface of the broth. Remove the meat from the bones and shred with two forks; discard the skin. Return the chicken to the pot and stir in the spinach.
Step 3
• Reduce heat to medium and simmer until spinach wilts, about 1 minute. Stir in pesto and season with salt to taste.

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