The Soup Kitchen: Chicken Pesto Soup

 A twist on a recipe from the Ultimate Soup Cookbook, the original recipe has gnocchi. I omitted the gnocchi to keep it low carb and added some bacon. 

The Ingredients:

1 jar alfredo sauce (15oz)

2 C water

2 C rotisserie chicken

1-2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

3 C greens (spinach, kale)

4 tsp pesto

The Recipe:

In a large saucepan, combine the first 6 ingredients and bring to a gentle boil, stirring occasionally. 

Stir in the greens and cook another 3-8 minutes. 

Top each individual serving with pesto (1tsp ea.)

Notes:

I used Kale for the greens just a chopped frozen one about 2 C. 

If you want to add gnocchi you can add at the Kale step. 

If adding crumbled bacon, you can add the same time as the kale or at the end as a garnish. 

Without the Gnocchi the nutrition is as follows per serving:

8g total carbs

26g protein

26g fat

372 calories