Chicken Vegetable Soup With Pesto

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SF Gate


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2 tablespoons butter

1 onion, chopped

2 celery stalks, sliced

6 cups canned low-salt chicken broth

1 carrot, sliced into rounds

1 zucchini, halved, sliced into rounds

1 cup frozen peas

1 cup shredded leftover chicken (from Master Recipe)

Salt and pepper to taste

1/4 cup leftover pesto (from Master Recipe)

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