5 Ingredient Chicken Pesto Soup
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt
Directions
Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that’s floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.
