Chicken Soup Au Pistou

Gluten Free
Dairy Free
Health score
33%
Chicken Soup Au Pistou
45 min.
8
480kcal

Suggestions


Warm up your day with a bowl of Chicken Soup Au Pistou, a delightful and nourishing dish that is both gluten-free and dairy-free! This soup brings together a medley of hearty ingredients, creating a comforting meal that's perfect for lunch or dinner. The richness of the chicken pairs beautifully with the robust flavors of northern beans and vibrant vegetables, making it not just satisfying, but also wonderfully wholesome.

At just 480 calories per serving, this soup is a guilt-free indulgence that will keep you energized throughout the day. Imagine diving into a steaming bowl of tender chicken, perfectly cooked potatoes, and fresh green beans, all enveloped in a savory broth infused with tomatoes and aromatic herbs. To elevate the experience, the addition of flavorful pesto at the end brings a burst of freshness that will make you want to savor every last spoonful.

In just 45 minutes, you can prepare a meal that serves up to eight people—ideal for gatherings with friends or family. Whether you’re cooking on a busy weekday or enjoying a leisurely weekend, this Chicken Soup Au Pistou is sure to become a favorite in your household. So, grab a ladle and get ready to deliver warmth and comfort in a bowl!

Ingredients

  • 14 ounce cannellini beans rinsed drained canned
  • 14.5 ounce canned tomatoes whole peeled canned
  •  carrots sliced
  • 43.5 ounce chicken broth canned
  • cup green beans frozen
  • 0.3 teaspoon ground pepper black
  • tablespoon olive oil 
  •  onion diced finely
  • 0.3 cup pesto 
  • large potatoes diced
  • 0.3 teaspoon salt 
  • 0.5 pound chicken breasts boneless skinless cut into bite-size pieces

Equipment

  • bowl
  • sauce pan
  • ladle

Directions

  1. Place the olive oil in a large saucepan and heat over medium-high heat until hot.
  2. Add chicken; cook and stir about 5 minutes or until chicken is browned.
  3. Add onion; cook and stir 2 minutes.
  4. Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally.
  5. Add green beans and cook for 5 minutes or until vegetables are tender.
  6. Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.

Nutrition Facts

Calories480kcal
Protein43.08%
Fat34.68%
Carbs22.24%

Properties

Glycemic Index
29.45
Glycemic Load
6.94
Inflammation Score
-9
Nutrition Score
23.128695892251%

Flavonoids

Apigenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
0.69mg
Kaempferol
0.56mg
Myricetin
0.04mg
Quercetin
3.78mg

Nutrients percent of daily need

Calories:479.94kcal
24%
Fat:18.22g
28.03%
Saturated Fat:4.47g
27.91%
Carbohydrates:26.29g
8.76%
Net Carbohydrates:21.16g
7.7%
Sugar:3.59g
3.98%
Cholesterol:95.84mg
31.95%
Sodium:1011.2mg
43.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.93g
101.86%
Vitamin A:3141.79IU
62.84%
Selenium:39.83µg
56.9%
Phosphorus:413.56mg
41.36%
Vitamin B6:0.81mg
40.4%
Vitamin B3:8mg
40.02%
Zinc:4.64mg
30.94%
Vitamin B12:1.6µg
26.64%
Potassium:904.42mg
25.84%
Vitamin C:18.45mg
22.36%
Iron:4.02mg
22.35%
Magnesium:84.97mg
21.24%
Fiber:5.13g
20.53%
Manganese:0.39mg
19.71%
Vitamin B2:0.28mg
16.6%
Folate:65.95µg
16.49%
Vitamin K:15.1µg
14.39%
Copper:0.27mg
13.6%
Vitamin B1:0.18mg
11.79%
Calcium:96.86mg
9.69%
Vitamin E:1.31mg
8.76%
Vitamin B5:0.83mg
8.29%
Vitamin D:0.18µg
1.22%
Source:Allrecipes