Sent by Sarah

This is a delicious, light, and flavorful soup. There are no carbs but you could easily add in noodles. I think I may try this again using zucchini noodles. I love pesto. The pesto and garlic add an additional twist on a classic spin of a chicken broth soup. If you are a pesto fan and looking for a new soup to try during the next few winter months, look no further. 

Another plus? This soup takes less than 15 minutes from start to finish unless you are boiling your own chicken and making your own broth. I used canned chicken and broth that I had previously frozen.

Ingredients

4 cups chicken broth

2 cups cooked shredded chicken

3 cups fresh spinach

1 teaspoon minced garlic

1/3 cup pesto (I would add in more next time)

shredded parmesan for topping

Steps:

1. If you want to make your own broth, cook chicken breasts in water until no longer pink. Shred the chicken. Add spinach. If using store bought broth and chicken, skip to step 2.

2. Heat broth, chicken, garlic, and spinach on high until the soup starts to simmer.

3. Add in pesto. Simmer an additional 2 minutes.

4. Serve with shredded parmesan on top.

This soup gets even better leftover for a few days.