Chicken Pesto Soup
Sunday Suppers

Chicken Pesto Soup and Apple Pie

 The long-awaited month of October is finally here–all of us in Florida are rejoicing because the “cool” weather is lurking around the corner.

Mmm… there’s nothing quite like the sweet aroma of apples and cinnamon circulating through the house on a cool fall day. Does anyone else equate fall with pie?!  Maybe it’s just me.

This weekend, enjoy a warm bowl of Chicken Pesto Soup and my family’s favorite Apple Pie. 


Main Dish

Chicken Pesto Soup
  1. Rotisserie chicken
  2. 6 cups chicken broth
  3. 2 14-ounce cans cannellini beans
  4. Cheese tortellini
  5. 2 cups chopped, fresh kale (optional)
  6. 7 ounces pesto (homemade if you can!)
  7. Parmesan cheese for garnish
  8. Salt and pepper to taste
  1. Place chicken meat, broth, beans, pasta and kale (if using) in a pot and bring to a slow boil.
  2. Once it starts to boil, reduce the heat to medium low and add the pesto. Cook until the pasta is al dante. Salt and pepper to taste, but remember, the pesto has a good amount of salt in it.
  3. Ladle into your bowls and top off with parmesan cheese for garnish.
  1. You can make parmesan bread by slicing any kind of bread on hand, spreading it with butter and topping off with a bit more parmesan cheese. Stick under the broiler (be careful to not get the cheese too close to the burners!) for just a few minutes until cheese melts.
Susan Merrill


 Susan's Apple Pie

Susan's Apple Pie
  1. 2 prepared pie crusts
  2. 8 large apples (try a mix of Golden Delicious, Gala, Fuji, or Jonathan Apples)
  3. 1 ¼ cups sugar
  4. 5 tablespoons flour
  5. 1 ½ tablespoons lemon juice
  6. 2 teaspoons ground cinnamon
  7. ¼ salt
  8. 2 tablespoons butter
  1. If making for immediate use, preheat oven at 425 and position in the lower third of the oven.
  2. Place once pie crust in the bottom of a 9 inch pie pan.
  3. Peel, core and slice apples ¼ inch thick.
  4. Mix apples and remaining ingredients.
  5. Pour the mixture into the bottom crust.
  6. Dot the apples with butter cut into pieces.
  7. Brush the overhanging edge of the bottom crust with cold water.
  8. Cover the pie with the top crust.
  9. Seal the edges by crimping them.
  10. Cut steam vents in the top crust.
  11. Place pie on a baking sheet to catch juices.
  12. Bake the pie for 30 minutes.
  13. Reduce the heat to 350 degrees.
  14. Bake for 30 to 45 more minutes or until juices bubble through vents.
  15. If pie crust is browning, cover pie with tin foil.
  16. Let pie cool for 3 hours.
Make Ahead Note
  1. You can always freeze pie before baking. No need to thaw pie, place directly in the oven. If baking pie frozen, bake at 450 for 15-20 minutes, reduce heat to 375 until done. About one hour total.
Susan Merrill

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