Chicken Vegetable Soup with Kale Pesto

Chicken Vegetable Soup with Kale Pesto

A steaming hot bowl of comfort if we ever saw one. This flavoursome soup –  loaded with nutrients from the extra greens and bone broth – will kick even the most stubborn of colds.


2-3 people


  • 500ml The Stock Merchant Chicken Bone Broth or Free Range Chicken Stock
  • 2 cups of of water
  • 2 bay leaves
  • 1 rib of celery, finely diced
  • 2 medium carrots, finely diced
  • 1 large onion, finely diced
  • 2 cloves of garlic, crushed
  • 2 free-range boneless, skinless chicken thighs
  • 1 cup of loosely packed baby spinach
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed kale leaves
  • 1/2 cup of lemon juice
  • 1/2 cup of extra-virgin olive oil
  • 1/3 cup of toasted pine nuts
  • Sea salt and cracked pepper


  1. Heat a little olive oil in a pan, and saute the celery, carrot and onion until translucent. Add the garlic and toss around for another two minutes.
  2. Pour over the broth, bay leaves and the water and cook until vegetables are tender. Bring to the boil. Add the chicken and reduce to very low.
  3. Simmer for about twenty minutes until the chicken is cooked through and soft. Remove and shred with a fork. Season soup with salt and pepper.
  4. Whilst the chicken is cooking, make the pesto. Start by pulsing the kale leaves, basil and pine nuts in a food processor, before whizzing in remaining ingredients. Season with salt and pepper.
  5. Serve the soup with spinach leaves wilted in and spoonfuls of pesto on top.

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