With this chicken pesto soup, you can use up leftover chicken. Easy to prepare and can be frozen in the fridge and serve when needed. Keeps you warm on cold and winter nights.
2 cups vegetable broth
1 cup chicken broth
1/2 cup cooked diced chicken
1/2 cup fresh basil leaves
3 tablespoons pine nuts
3 garlic cloves
3 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 teaspoon Worcestershire sauce
Salt and pepper
* Reserve 4- 6 basil Leaves, 1 teaspoon pine nuts and 1 tablespoon grated Parmesan for garnish.
* In a food processor or blender, combine remaining basil leaves and pine nuts with garlic, Parmesan and oil. Process until puréed. Blend into broth and add cooked chicken in a hot pot for 7 minutes.
* Shred reserved basil leaves. In a bowl, mix with pine nuts. Set aside
* Season soup with Worcestershire sauce, salt and pepper. Scoop some over a soup bowl and sprinkle with basil, pine nuts and reserved parmesan.
Serve while hot with sliced French baguette!