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TYLER, Texas (KLTV) - This is a favorite soup of mine, and I shared it once several years ago. It’s time to update the recipe with new instructions and video to make sure you can make this on your busiest weeknights or your laziest weekends. Either way, you’re going to be glad you tried this delicious soup.

5-ingredient chicken-pesto soup

Ingredients

1.5 to 2 pounds boneless, skinless chicken thighs (or, for faster prep, the meat from one rotisserie chicken)

1/2 teaspoon red pepper flakes (you can leave these out if you don’t like any spiciness, or increase the amount to a full teaspoon if you like more heat.)

5 ounces raw baby spinach leaves

1/2 cup pesto

48 ounces chicken broth

For topping: Shaved parmesan (optional)

Method:

Chop chicken thighs into bite sized pieces. Drop into a pre-heated wide-bottomed Dutch oven or soup pot with a tablespoon of olive oil in the bottom of the pot.

Sprinkle the chicken with salt and pepper. (Not necessary if using rotisserie chicken meat, as it is already seasoned. It just needs to be warmed a bit in the pot before proceeding with the next step.)

Once the chicken pieces are browned and cooked through (time will vary depending upon size; should just take a few minutes), add the red pepper flakes and the spinach.

Carefully fold the spinach into the chicken using a spatula or wooden spoon, allowing the spinach to warm and begin to wilt.

Next, add the chicken broth and the pesto, and stir in.

Bring soup to a simmer. Taste, and add a bit of salt if you feel it is needed.

Serve hot in soup bowls with a bit of shaved Parmesan on top, alongside some toasted bread. Enjoy!