Chicken soup with spinach and pesto

A light thigh broth first course becomes satisfying when you add beans and pasta to it. The classic pesto sauce will make the taste even more unusual. All in all, be sure to try it.

Ingredients

• Chicken thighs 800-900 g
• Water 1600 ml
• Canned beans 150-200 g
• Pasta 100 g
• Frozen spinach 100 g
• Salt taste
• Ground black pepper taste
• Pesto 120 g

Directions

1. Pour chicken thighs with water, bring to a boil over high heat, then reduce heat to minimum and cook for 35-40 minutes.
2. Place the chicken on a plate, remove the skin and cut the meat into pieces using a fork.
3. Strain the broth. Add dry beans, chicken, pasta, and spinach to it. Bring to a boil over medium heat and cook for another 7-8 minutes.
4. Season with salt and pepper, stir with pesto and serve.