Sunday Suppers: Pesto Chicken and Dumpling Soup

17 Nov

Over the summer, I was swimming in basil. My plants just went crazy. Now, I love basil but there was  only so much I could do with it before it would start looking wilty, brown and sad. So I made a ton of basil almond pesto and froze it. It was time to break some out. It was time to cook some in soup. It turned out to be damn delicious.

If this is the first soup recipe of mine you looked at, just a warning – it makes alot. I generally make a ginormous pot of soup every time I make soup so that we can eat it for days. Because it makes my life easier by be able to plan a few less meals. And it’s nice to know that i’m a few minutes away from a hot, filling, homemade meal. This soup is pretty minimalistic when it comes to ingredients. If you can’t find the frozen dumpling noodles that I used, just use a very wide egg noodle and cook in the hot broth according to package directions. In the mood for some biscuit dumplings? Follow the directions on a box of Jiffy/Bisquick biscuit mix and drop them into the hot broth until done. Pressed for time? Buy a rotisserie chicken and shred that instead of cooking up some chicken!

Pesto Chicken and Dumpling Soup

4 chicken breasts, cooked and shredded

1 large onion, chopped

8 cloves garlic, minced

4 32oz cartons chicken broth

1 8oz jar pesto (i used homemade, you can use storebought)

1 package frozen dumplings (mine are the noodle dumplings – 16 servings worth)

In a large soup pot, add the chopped onion and garlic and cook over medium heat until onion is almost translucent. Add the chicken broth and all of the pesto, stirring to combine. Bring to a boil and add the frozen dumplings (or your wide egg noodles or drop dumplings), cooking according to package directions. Once dumplings are cooked, add in the chicken and stir to incorporate. Serve & enjoy!

Easy peasy.


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