Pesto Chicken Zoodle Soup

@cleanfoodcrush is hands down my favorite food page on Instagram, I am obsessed with her recipe's and here's one I think you'll appreciate on this cold June in South Africa.

I landed on @cleanfoodcrush's page on a cold Sunday afternoon late May and boy did i feel like I landed the holy grail of food pages, her recipes are aesthetically pleasing and taste impeccable. And just like her name says it's all clean!

This soup is super comforting and will have you leaving your comfortable warm seat for a second bowl.

It's winter in South Africa right now, the perfect time for me to find this recipe on her page that lead me to her blog. This soup is super comforting and will have you leaving your comfortable warm seat for a second bowl. Below are Ingredients and Stove Top instructions, You can find the crockpot and instant pot instructions on the soup's page here, and all her amazingly delicious recipes and many more other insight on her and her cuisine journey.

Pesto Chicken Zoodle Soup

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 2 lbs. boneless, skinless chicken breasts or thighs

• 6 cups chicken bone broth

• 1/2 cup fresh pesto

• 4 medium crisp zucchini, skin on

• 1 pint grape or cherry tomatoes

• 1 fresh lemon, juiced

• 2 Tbsps freshly chopped parsley

• 2 Tbsps freshly chopped basil

• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

Cooking Instructions

Stovetop Instructions:

In a large stockpot or Dutch oven, over medium-high heat, add in your chicken and the broth. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.

Make sure you skim off the white foam that floats to the top, a few times while cooking.

Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.

Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite-sized pieces.

Return the shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.

Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Delicious Fresh Homemade Pesto

Ingredients:

• 1 cup (packed) fresh basil leaves (no stems)

• 1 Tbsp pine nuts

• 1-2 large cloves garlic

• 1/4 cup extra-virgin olive oil

• 1/4 cup freshly grated parmesan cheese

Pesto Instructions:

Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.

With your machine running slowly drizzle in the oil and process until smooth. Add the cheese and process just long enough to combine.

Serve into a bowl and enjoy!

I would suggest under a blanket in front of the TV watching your favorite season.

You can store this delicious baby for up to 10 days in the fridge, I cooked enough for a 10 day storage but finished it all before 10 days. This soup does not miss ya'll it is worth the try. Hats of to @cleanfoodcrush for this one. If you try it out, leave a comment letting me know what you think.