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!
