Healthy Chicken Noodle Soup with Endive, Root Vegetables and Endive Parsley Pesto

February 24, 2014

This healthy chicken noodle soup recipe is hearty enough to be a meal all on its own. It's packed with good-for-you ingredients like naturally sweet root vegetables and vitamin and mineral-rich endive. It's topped with an endive and parsley pesto that we think simply makes this already flavorful soup pop!

Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto
Created by Healthy Green Kitchen for California Endive

Soup:
1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, giblets removed, rinsed and patted dry 

1 tablespoon organic butter plus 1 tablespoon olive oil (or use 2 tablespoons olive oil)

1 large organic onion, peeled and chopped

2 large organic carrots, peeled (optional) and chopped

2 stalks organic celery, cleaned and chopped

2 medium organic parsnips, peeled (optional) and chopped

2 small-medium organic turnips, peeled (optional) and chopped

Noodles- what kind you use and how many you add is really up to you- 8-16 oz. of regular or gluten-free pasta of any shape works well; I used Dreamfields brand spaghetti (I put most of the noodles in my kids' bowls, honestly)

2 heads of California endive (white or red), trimmed and roughly chopped

Coarse sea salt and freshly ground black pepper to taste
Endive and parsley pesto:
1 head of California endive (I used red)

1 handful of organic parsley

1 pleasantly plump clove of garlic (or use 2 smaller cloves)

2-3 tablespoons of raw or toasted pine nuts

1-2 tablespoons of best quality olive oil

Pinch of sea salt

Click here for the full instructions!
 

 

 




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