Chicken soup in 20 minutes? Yes, you can! And with a delicious pesto flavour, this will be your new go-to soup.
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Spray a large saucepan with olive oil spray. Place over medium heat. Add the leek and cook, stirring, for 6-8 mins or until leek softens and browns slightly.
Add stock and half the pesto.
Stir until heated through. Season.
Ladle soup among bowls. Top with remaining pesto to serve.
COOK. STORE. SAVE.
Use it up: For a great lunch, use any leftover chicken to make the rolls at coles.com.au/chickenslawrolls.
Root-to-tip: Finely chop and shallow-fry the green leek tops until crisp. Add to the top of this soup as a colourful garnish.