Chicken, Spinach, and Pesto Soup
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
This soup has a lot of flavour. It works great as a substantial appetizer, or serve as a main with Joel's Dinner Rolls and a salad.
Makes 5 servings of about 1 and 1/2 cups
2 teaspoons olive oil
1/2 cup diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into strips
1 large clove garlic, minced
5 cups gluten and corn-free chicken broth
1 + 1/2 teaspoons dried marjoram
6 ounces baby spinach, washed and coarsely chopped
1 15 oz can chickpeas rinsed
1/3 cup lightly packed fresh basil leaves
2 tbsp prepared gluten-free, dairy-free and soy-free pesto sauce
Freshly ground pepper to taste
In a Dutch oven over medium-high heat, add 2 teaspoons olive oil. Add red bell pepper and chicken. Brown the chicken on each side and stir the pepper frequently (about 3 to 4 minutes). Add garlic and stir for 1 more minute.
Stir in the chicken broth and marjoram and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through (about 5 minutes).
Remove the chicken strips and cut them into bite sized pieces when cool.
In the meanwhile, add the fresh spinach, basil and chick peas to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Stir the chicken and pesto sauce into the pot. Season with pepper and simmer until hot.