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A simple preparation of whole fish with pesto, salt, garlic, and lime juice

This recipe is a take on chicken noodle soup with an immersion blender. You sear the chicken in a dutch oven, remove it, then add it whatever vegetables of your choice, cut as finely as possible. After sauteeing you add in broth and a few thyme sprigs and let that simmer for 10-15 minutes. Once ready, remove the thyme and blend all of the ingredients together. Optionally you can add heavy cream and lemon, for a thicker sauce. Serve over rice and cooked chicken.