• 1-1.5 lbs of chicken
  • 32 oz of No Sodium Chicken Broth
  • 1 Can Cream of Broccoli Soup
  • 2 cups Coconut Milk
  • 2 tablespoons garlic
  • 2 tablespoons extra virgin olive oil
  • 1 cup basil leaves
  • 1/4 cup crushed cashews
  • 1/4 cup pesto
  • 1/2 cup Philadelphia Cooking Cheese (pesto)
  • 2 zucchini
  • 2 squash
  • 1 small eggplant
  • 5-6 carrots
  • 8 oz of peas
  • 4 red potatoes
  • 1.5 cups lemon juice for marinating

To really bring out the zest in this recipe, we’re going to marinate our ingredients.  Chop your zucchini, squash, potatoes, carrots, and eggplant.  Place these and your chopped chicken breast in 1.5 cups of lemon juice.  Let them soak for an hour or so.  It will tenderize them a bit and really add a zing to our soup.

In your large pot, add 32 oz of sodium free chicken broth, 2 tablespoons of crushed garlic, a handful of basil leaves, 2 tablespoons of extra virgin olive oil, 1/4 cup pesto, 1-2 cups of coconut (almond/soy/rice) milk, 1/2 cup Philadelphia Pesto cooking cheese, Cream of Broccoli, and 1/2 cup crushed cashews.  Over medium-high heat, stir regularly for 5-10 minutes to get a really good base built up.  This really let’s the flavors mix, mingle, and come to full glory.

After your broth is nicely heated, add all chopped veggies, peas, and chicken to the pot.  Reduce your heat to medium, cover, and stir regularly.  When all the ingredients are fully cooked, ladle one scoop of broth per one scoop of hearty chunks.  This will make about 5 quarts.  This is a thicker soup, so you may need to cut it with water when you reheat it.

I made this soup to pack a punch.  The nuts, type of milk chosen, adding the Philadelphia pesto in addition to straight pesto are all added to sneak extra protein into your day.  My energy and will to eat has been nonexistent recently, so we’re going for power meals.  This is higher calorie as our soups go, if you’re concerned about that then you can always cut it with water when serving to create more serving.

If dairy is an issue, leave out the Philly cooking cheese and use a little tofu.  It won’t add flavor, but it will give you the protein and calories you’ll miss by not using the cooking spread.  If the sodium is still a bit too much for you, use pine nuts instead of cashews.