Chicken Zucchini Soup with Pesto

Name: Chicken Zucchini Soup with Pesto
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (about 7 oz) (200 g) yellow onion, cut into ½-inch (1 cm) dice; 2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) rounds; 2 ribs (about 3.5 oz) (100 g) celery ribs, cut into ½-inch (1 cm) pieces; 4 cloves (12 g) garlic cloves, minced; 1 tsp (1 g) dried Italian seasoning; 6 cups (1420 ml) low-sodium chicken broth; 1¼ lb (2 medium breasts) (565 g) boneless, skinless chicken breasts, left whole, trimmed of excess fat; 1 piece (about 2 × 3 inches) (30 g) Parmesan rind, scrubbed clean (optional); 3 medium (about 1½ lb) (700 g) medium zucchini, trimmed, quartered lengthwise, and cut into ½-inch (1 cm) slices; 1 can (15 oz) (425 g) cannellini beans, drained and rinsed; 1 tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) fresh lemon juice; ⅓ cup (80 g) basil pesto, at room temperature; ½ cup (about 1.5 oz) (45 g) Parmesan cheese, finely grated, plus more for serving

From the MyKitchenBank Kitchen

A light, brothy Italian-style chicken soup with gently poached chicken breast, tender zucchini, and creamy white beans, finished with a swirl of basil pesto and a snowfall of Parmesan. It's on the table in about an hour with one pot.

Prep: 20 min
Cook: 38 min
Wait: 5 min
Total: 1 hr 3 min
Makes: About 9 cups (2.1 L), 6 generous bowls

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Ingredients

6 servings

2 tbsp (30 ml) extra-virgin olive oil
1 medium (about 7 oz) (200 g) yellow onion, cut into ½-inch (1 cm) dice
2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) rounds
2 ribs (about 3.5 oz) (100 g) celery ribs, cut into ½-inch (1 cm) pieces
4 cloves (12 g) garlic cloves, minced
1 tsp (1 g) dried Italian seasoning
6 cups (1420 ml) low-sodium chicken broth
1¼ lb (2 medium breasts) (565 g) boneless, skinless chicken breasts, left whole, trimmed of excess fat
1 piece (about 2 × 3 inches) (30 g) Parmesan rind, scrubbed clean (optional)
3 medium (about 1½ lb) (700 g) medium zucchini, trimmed, quartered lengthwise, and cut into ½-inch (1 cm) slices
1 can (15 oz) (425 g) cannellini beans, drained and rinsed
1 tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) fresh lemon juice
To finish
⅓ cup (80 g) basil pesto, at room temperature
½ cup (about 1.5 oz) (45 g) Parmesan cheese, finely grated, plus more for serving

Equipment (7)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot with lid
Cutting board and chef's knife
Instant-read thermometer
Two forks or tongs for shredding chicken
Ladle
Fine-mesh sieve or colander for rinsing beans
Box grater or rasp-style grater

Steps

Before you start

Cut the vegetables before you turn on the stove so the sautéed base doesn't scorch while you chop.
Use a store-bought or homemade basil pesto that you like the taste of; it provides most of the finishing flavor.
Pesto is added off the heat. Cooking it dulls the green color and the fresh basil flavor.
Check the chicken with an instant-read thermometer rather than relying on time alone, since breast thickness varies.

1
Prep the vegetables
- Dice the onion, slice the carrots and celery, and mince the garlic as listed.
- Quarter the zucchini lengthwise, then slice into ½-inch (1 cm) pieces.
- Keep the zucchini in a separate bowl because it goes in later.
- Drain and rinse the beans.
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Ready when: Vegetable pieces are roughly uniform so they cook at the same rate.
Tip: Cut the zucchini a bit chunkier than the carrots; it cooks faster and turns mushy if sliced thin.
2
Sauté the base
- Heat the olive oil in a 5- to 6-quart (4.7–5.7 L) pot over medium heat until it shimmers.
- Add the onion, carrots, celery, and 1 tsp salt.
- Cook, stirring every minute or so, for 7 minutes.
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Ready when: Onion is soft and translucent with no browning, and the carrots have started to soften.
Tip: If the vegetables begin to brown, lower the heat. Browned bits will make the broth taste heavier than a light soup should.
3
Bloom garlic and herbs
- Stir in the garlic and Italian seasoning.
- Cook, stirring constantly, for 1 minute.
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Ready when: The garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter, so move on to the next step as soon as it smells fragrant.
4
Add broth and chicken
- Pour in the broth.
- Nestle the whole chicken breasts and the Parmesan rind (if using) into the liquid; the chicken should be fully submerged.
- Raise the heat and bring to a boil, about 6 minutes.
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Ready when: Large bubbles break across the entire surface of the broth.
Tip: Don't leave the pot unattended once it boils; it should be reduced right away so the chicken stays tender.
5
Poach the chicken
- Reduce the heat to low so the broth barely simmers, with only small bubbles.
- Cover and cook for 15 to 18 minutes.
- Check the thickest part of a breast with an instant-read thermometer.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part and the juices run clear.
Tip: A hard boil makes poached breast tough and stringy. Keep it at a bare simmer.
6
Rest and shred
- Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-size pieces with two forks.
- Leave the soup simmering on low while you work.
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Ready when: Chicken pulls apart easily into tender strands with no pink.
Tip: Moisten the shredded chicken with a spoonful of broth so it doesn't dry out while it waits.
7
Cook zucchini and beans
- Raise the heat to medium.
- Add the zucchini and white beans to the pot and simmer, uncovered, for 6 minutes.
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Ready when: Zucchini is tender when pierced with a fork but still holds its shape and bright green color.
Tip: Don't overcook the zucchini; it continues to soften in the hot soup after cooking.
8
Finish the soup
- Fish out and discard the Parmesan rind.
- Return the shredded chicken to the pot.
- Stir in the lemon juice and black pepper, and warm for 2 minutes over medium-low heat.
- Taste and add more salt a pinch at a time until the broth tastes savory and bright.
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Ready when: Chicken is heated through and the broth tastes seasoned, not flat.
Tip: Low-sodium broth varies, so season at the end rather than earlier.
9
Stir in pesto and serve
- Remove the pot from the heat.
- Stir in half the pesto (about 2 tbsp / 40 g) and the ½ cup (45 g) Parmesan.
- Ladle into bowls and top each with a spoonful of the remaining pesto and extra grated Parmesan.
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Ready when: Broth is lightly green-tinted and fragrant with basil.
Tip: Add pesto off the heat to keep its fresh color and flavor.

Good to know

Tips

Poach the chicken in the broth at a bare simmer for juicy, flavorful meat that also seasons the soup.
A Parmesan rind adds savory depth; save rinds in the freezer for soups like this.
For more greens, stir in 2 packed cups (60 g) baby spinach with the shredded chicken in step 8.
Serve with crusty bread or a small handful of small pasta cooked separately so it doesn't soak up the broth.

Make ahead

"Make the soup through step 8 up to 2 days ahead and refrigerate. Zucchini softens as it sits, so for the best texture add it when reheating. Stir in the pesto and Parmesan only after reheating, just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store in an airtight container for up to 3 days. Freezer: freeze without the pesto and Parmesan for up to 2 months (zucchini will be softer). Reheat gently on the stovetop over medium-low heat until steaming, thinning with a splash of broth or water if needed, then finish with pesto and Parmesan."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight; poach 20 to 25 minutes until they reach 175°F (80°C) for the most tender texture.
cannellini beans → chickpeas or great northern beans. Use one 15 oz (425 g) can, drained and rinsed.
basil pesto → vegan or nut-free pesto. Use the same amount; skip the Parmesan too if you need it dairy-free.
medium zucchini → yellow summer squash. Swap in equal weight and cook the same way.