- 2 tablespoons olive oil
- 1 cup thinly sliced shallots or leeks
- 1/2 cup white wine
- 2 boneless skinless chicken breasts, cut into small chunks (or use 2 cups cooked chicken meat)
- 3 cups chicken broth
- 1/4 cup roux (see note)
- Salt and pepper, to taste
- 1/2 cup milk or cream
- Spinach, Sage and Hazelnut Pesto
In a heavy soup pot, heat oil over medium heat and cook shallots until tender, 5 to 8 minutes. Add wine and cook until it is mostly reduced. Add chicken and chicken stock. Bring to a simmer and with a wire whisk, blend in roux until soup is slightly thickened and creamy.
Simmer soup for 10 to 12 minutes and adjust seasoning with salt and pepper. Stir in cream and 1/4 cup pesto and heat through.
Serve soup garnished with additional pesto.
For the roux: Cook together 2 tablespoons butter and 2 tablespoons all-purpose flour or gluten-free flour over medium heat for 3 to 4 minutes.