Chicken Pesto Soup

If you were to feed me one meal for the rest of my life, it would hands down without a doubt me spaghetti bolognas with zoodles. LOVE IT! However unfortunately my man starts to get a little sick of it. Particularly when every time he asks me what I want for dinner I reply with “spaghetti” haha.

This week we compromised with this dish. Mac made it up as he went and it was delicious so I thought i’d share.

Enjoy.

S xx


Ingredients: Serves 4

  • 4 zucchinis

  • 1 tin coconut cream

  • 2 chicken breasts (chopped)

  • 4 tbsp pesto

  • 1 brown onion (diced)

  • 2 garlic cloves (Diced)

  • salt and pepper to taste.

  • Sprinkle nutritional yeast flakes

Instructions:

  1. Add diced onion and garlic to a pan. Cook in oil over medium heat until fragrant and brown.

  2. Add chicken breast pieces and cook until golden and cooked through, stirring often.

  3. Add the coconut cream and pesto and stir. Turn heat to low and allow to simmer for 5 - 10 minutes.

  4. Meanwhile make your zoodles or pasta and dish separately in bowls.

  5. Pour over your chicken pesto soup and enjoy.

Notes:

  • You can switch the zoodles for noodles

  • Switch the Nutritional yeast (dairy free option) to parmesan cheese.