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Spring Chicken and Pesto Soup

Spring Chicken and Pesto Soup

Nutrition Facts

Serving Size
Amount Per Serving
Calories 200
% Daily Value
Total Fat 9g
14%
Saturated Fat 2g
10%
Cholesterol mg
0%
Sodium 1290mg
54%
Total Carbohydrate 19mg
6%
Dietary Fiber 3g
12%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Serving & Size

1 12th recipe

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
1. Prepare soup with water as directed.
2. Sauté asparagus in olive oil for 2 to 3 minutes or until starting to soften.
3. Stir asparagus, peas and pesto into soup; bring to simmer. Cook for about 5 minutes or until asparagus is tender; stir in lemon juice.

Recipe Tip

  1. For each portion, ladle 1 1/3 cups (330mL) into bowl; garnish with 1 tbsp (15 mL) Parmesan cheese and 1 tsp (5 mL) chives.
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