5-Ingredient Chicken Pesto Soup

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

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

1. 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.

2. 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.

3. Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.