Popular
Latest From the Show
How To Make Spring Chicken-Vegetable Soup with Pesto By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
A mixed herb pesto adds bright, fresh flavor to Rach's chicken soup that's chock full of spring veggies like asparagus, peas and leeks.
Ingredients
For the Mixed Herb Pesto:
- About ¼ cup salted cashews (about a small handful)
- About ¼ cup pine nuts (about a small handful)
- 2 large cloves garlic, grated or pasted
- 1 packed cup basil, tarragon and flat parsley leaves
- About 3 tablespoons fresh mint leaves (a few stems)
- About ¼ cup grated Parmigiano-Reggiano cheese
- 1 lemon, zested and juiced
- Salt and pepper
- About ⅓ cup extra-virgin olive oil (EVOO)
- 1 teaspoon crushed red pepper flakes or a small green chili pepper, optional (for spicy pesto)
For the soup:
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 leeks, halved and thinly sliced, whites and light greens
- 1 bundle thin asparagus, trimmed of tough ends and thinly sliced on a bias, tips left in bite-sized pieces
- 1 cup fresh peas
- Salt
- ½ cup dry crisp white wine, optional
- 2 quarts chicken bone broth
- 1 cup toasted orzo pasta or ditalini pasta or egg pasta, optional
- 3 cups cooked rotisserie chicken, diced or pulled into small pieces
Yield
Serves: 4
Preparation
For pesto, toast the nuts on a small pan in oven or in a small skillet on stove top. Cool and add to processor bowl with garlic, herbs, cheese, zest and juice of lemon, and salt and pepper. Pulse to finely chop and with machine on stream in EVOO. Add pepper flakes or chili if using and process until fairly smooth.
Heat EVOO in a soup pot over medium to medium-high heat, add leeks, asparagus, peas, and salt, then stir a couple of minutes and add wine, let it absorb. Add stock to pot, then bring to boil, add pasta if using, cook 5 minutes, add chicken and heat a minute more, add pesto and remove from heat. Let stand a few minutes and serve in shallow bowls.