Pasta, Chickpea, and Chicken Soup With Pesto
Three cheers for a new way to make chicken soup! Using the Parmesan rind to flavor the broth is one of those amazing kitchen tricks that isn’t just an ace-in-the-hole for complex flavor, it also stretch an ingredient’s use further. This recipe includes a homemade almond and herb pesto, however if you want to cut down on time, a high-quality store-bought pesto will work well. Taste before dolloping on the soup—some store-bought pestos can benefit from a squeeze of lemon juice.