Lemony Bean, Chicken and Pesto Broth

Made from basic pantry ingredients, a bowl of this wholesome broth is comfort food at its best
Lemony Bean, Chicken and Pesto Broth
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Lemony Bean, Chicken and Pesto Broth
October 13, 2019
Level Easy
Preparation Time 5 minutes
Cooking Time 30 minutes
PHOTO BY Aasiya Jagadeesh
RECIPE BY Mia Blundell


1 tbsp olive oil
300g spinneysFOOD Chicken Breast Fillets
2 garlic cloves, peeled and finely sliced
600ml chicken stock
200g kale, picked from the stems
60g spinneysFOOD Classic Basil Pesto
1 x 400g tin spinneysFOOD Cannellini Beans, drained
1 lemon, juiced
spinneysFOOD Salt to taste
spinneysFOOD Black Pepper, to taste
50g Parmesan cheese, shaved


  • 1

    Add a generous drizzle of olive oil to a large pot or pan over a medium heat. Once the oil is hot, add the chicken breast fillets and fry for 3 minutes on either side, until golden brown.

  • 2

    Once the chicken has browned, add the garlic cloves and fry for another 1 minute.

  • 3

    Pour the chicken stock into the pan and cover with a lid. Reduce to a low heat and leave to simmer for 15 minutes.

  • 4

    Transfer the fillets to a plate and, using two forks, tear them into small, bite-sized pieces.

  • 5

    Return the shredded chicken to the pot and add the kale, pesto and cannellini beans. Leave to simmer for a final 5 minutes.

  • 6

    Add the lemon juice and season with salt and pepper.

  • 7

    Serve with a sprinkling of shaved Parmesan cheese.


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