Lemon Chicken Soup with Hazelnut Parsley Pesto

Lemon Chicken Soup with Hazelnut Parsley Pesto

Hi my beautiful friends.

These days I live on the edge. When I go with the ebb and flow of life and make something out of nothing, the best things always happen. Saturdays are more spontaneous than the weekdays. That’s precisely what happened today and this soup was born. The weather has taken a sharp turn and the air is crisp and cool. I love it. Autumn has always had a special space in my heart. It must be the opportunity to wear sweaters and feel the sharp, cold wind against my cheek as I sip on a pumpkin spiced latte. I like that feeling of juxtaposition in life.  I bundled up to a bowl of this on my balcony earlier this afternoon and I felt so warm and fuzzy inside that I felt this is one worth sharing with you. 'Tis the season for a nice bowl of soup such as this one. 

I N G R E D I E N T S

Serves 4

THE SOUP

1 tablespoon + 1 teaspoon olive oil

1/2 pound skinless chicken thighs, drumsticks, breast (variety is good)

1/2 cup white or yellow onion, diced

1/2 cup carrots, diced

1/2 cup green beans, cut

1 teaspoon turmeric

1/2- 1 teaspoon red chili flakes

2 teaspoon fresh thyme, minced

1 – 32 ounce Container Low-Sodium Chicken Broth

1/4 cup basmati rice (or any long grained white rice)

1/4 cup freshly squeezed lemon juice

salt, to taste

black pepper, to taste

THE PESTO

1 cup flat-leaf Italian parsley, loosely packed

1/4 cup hazelnuts

1/4 cup pumpkin seeds

1 small clove garlic

1/4 cup Asiago or Parmesean cheese, fresh

1/4 cup extra-virgin olive oil

salt, to taste

pepper, to taste

D I R E C T I O N S

Soup pot on medium-high heat.

SOUP-

• 1Add 2 teaspoons of oil to a large soup pot. Add the chicken. Cook 5 minutes, or until opaque – no browning required.  Transfer the chicken to a dish and set it aside for later.
• 2.)    Add remaining 2 teaspoons of oil. Add the turmeric and red chili flakes and allow it to bloom 15-20 seconds in the oil, then immediately add the onions and carrots. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, stir in the fresh thyme.
• 3.)    Pour in the chicken stock and bring the entire pot to a boil. Once there is a rolling boil, add the rice and bring it back to a boil.
• 4.)    Add the beans. Shred the chicken and also add it to the pot.
• 5.)    Pour in the fresh lemon juice. Taste the soup and check for salt and pepper.

PESTO-

You will need a food processor for this pesto.

1.)   Toast the hazelnuts and pumpkin seeds over medium-high heat. Take care not to burn them. Transfer to the food processor.

2.)   In the food processor, add the garlic and parsley and pulse until finely chopped.

3.) Turn the blender running, slowly pour in the olive oil. Ensure that the texture is smooth. Add 1-2 tablespoons water if necessary. Transfer to a bowl and stir in 1/4 cup of Asiago or Parmesan.

Serve the soup in a bowl and spoon a tablespoon of the pesto over. The pesto will melt its flavor into the soup. Enjoy! 

-Priyanka