Pesto chicken broth with baby vegetables

Pesto chicken broth with baby vegetables

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  • 4
  • Easy
  • Health conscious
  • 25 minutes
  • 35 minutes


  • 3 chopped celery stalks
  • 2 shallots
  • 4 sliced baby leeks
  • 2 cloves crushed garlic
  • 2 bay leaves
  • 1 t butter
  • 2 t olive oil
  • 1 litre chicken stock
  • 4 free-range chicken breasts
  • 1 T olive oil
  • 1 T red pepper pesto

Cooking Instructions

Fry chopped celery stalks; shallots, cut into petals; sliced baby leeks; 2 cloves crushed garlic and bay leaves in butter and 2 t olive oil for 10 minutes over a very low heat until fragrant and softened.

Pour in chicken stock. Simmer slowly for 15 to 20 minutes, adding more stock if necessary.

Sear ree-range chicken breasts in olive oil in a hot pan.

Reduce the heat and cook for a further 10 to 15 minutes, turning occasionally.

Slice thinly, then toss with red pepper pesto.

Serve in shallow bowls of the vegetable broth. What makes this meak healthy.
TASTE’s take:

This flavourful and nutrient-packed broth is perfect for staving off winter colds.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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