Pesto Chicken And Rice Soup

• 1 Tablespoon Butter
• 1 whole Carrot, Diced
• 1/4 cups Diced Onion
• 1-1/2 cup Chicken Broth
• 3/4 cups Water
• 2 cups Store Bought Rotisserie Chicken, Shredded
• 2 cups Cooked Rice
• 1 Tablespoon Pesto, Plus More To Taste
• 1 dash Salt, Pepper And Nutmeg
• 1/4 cups Frozen Peas

1. Heat a stock pot over medium heat and add the butter. Add carrot and onion and saute until tender, 4-5 minutes. Add chicken broth, water and chicken and bring to boil. Reduce to simmer and add rice, salt, pepper, pesto, and nutmeg, and simmer for 5-7 minutes until the flavors run throughout the soup.
2. Add more broth or water as needed for the desired thickness of your soup. In the last minute, add your peas and stir until they are up. Serve!
3. Makes 3 servings.

butter, carrot, ubc, chicken broth, water, rotisserie chicken, pesto, salt, ubc

Taken from tastykitchen.com/recipes/soups/pesto-chicken-and-rice-soup/ (may not work)