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Prep Time15 minutes
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Cook Time45 mins
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Serv SizeYield 4-6 servings
Juicy chicken, vegetables chickpeas & red onions in a lemony parmesan basil broth.
Ingredients
Directions
Cut chicken breasts into 1/2-inch dice. Add the chicken to a soup pot with a tablespoon of olive oil. Brown chicken on medium high heat then remove from pot and set aside. No need to wipe pot. Chicken will finish cooking in a later step.
Dice onion, carrots and celery. In the same soup pot on medium heat, add a tablespoon of olive oil and vegetables. Cook the vegetables for 8-10 minutes until they have softened.
Add chicken back to the pot with the vegetables. Add in chicken broth, lemon juice, lemon zest and Basil Pesto. Bring to a boil then reduce heat to a simmer. Simmer uncovered until chicken is fully cooked and vegetables are tender.
While soup simmers stem and chop kale. Add chopped kale to the pot cooking for a few minutes until wilted.
Next add coconut milk and parmesan cheese stirring until combined.
In a small saucepan add a teaspoon of olive oil. Heat the saucepan on medium and toast the orzo. Once the orzo is toasted, cook the orzo as directed on the packaging, drain and add the orzo to the soup. Putting the orzo in the soup while its dry will soak up all the broth so that's why its cooked first.
Lastly, add in drained and rinsed chickpeas. Stir and simmer until everything is heated through.
Serve with some fresh chopped dill, cracked pepper and enjoy!
Conclusion
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