If you’re looking for a cozy, satisfying meal with a fresh twist, this Pesto Chicken Soup is a must-try. Made with tender shredded chicken, hearty beans, and a savory broth, it’s a comforting dish that comes together with minimal effort.
A spoonful of vibrant pesto adds a burst of herbaceous flavor, brightening the entire soup and giving it a unique, delicious depth. Using rotisserie chicken or leftover cooked chicken makes this recipe even quicker and more convenient. Perfect for busy weeknights or cozy evenings at home, this pesto chicken soup is easy, versatile, and packed with flavor in every bowl.
Table of Contents
This pesto chicken soup takes the classic comfort of chicken soup and gives it an instant, vibrant upgrade. Stirring in a spoonful of bright, herbaceous pesto at the end infuses the savory broth with fresh basil, garlic, and pine nut flavor.
And instead of the usual noodles, this version relies on tender, protein-rich beans to add satisfying bulk and creaminess while keeping the soup extra nutritious. The result is a bowl that feels both familiar and excitingly fresh, perfect when you want a wholesome twist on a longtime favorite!
Ingredient notes
- Olive Oil – For sautéing the onion, carrots, celery, and garlic. You can use butter instead to add richness and depth to the soup base, preferably unsalted.
- Onion, carrots, and celery – The trifecta of veggies for most soups and savory sauces.
- Garlic – Minced garlic infuses the soup with aromatic warmth when sautéed with veggies.
- Chicken broth – Or, swap in my instant pot bone broth or vegetable broth.
- Canned beans – Great Northern or cannellini beans, rinsed and drained, are great for this bulk and a boost of protein.
- Shredded chicken – You’ll need 2 cups of shredded chicken. Feel free to use leftover cooked chicken or rotisserie chicken for this soup.
- Tuscan kale – Ribs removed and roughly chopped.
- Pesto – Homemade or a quality store-bought version. (For inspiration, see my recipes for Pesto Genovese, Pesto Mayo, Kale Pesto, Carrot Top Pesto, and Arugula Pesto)!
- Lemon Juice – Freshly squeezed lemon juice adds some tang to the soup at the end to brighten it. You could use red wine vinegar instead.
- Salt and pepper – To taste.
- Parmesan cheese – I love freshly grated Parmesan sprinkled over each bowl of this pesto chicken soup.
- Fresh basil leaves – An optional addition to the soup just before serving. I love how it adds a great amount of fresh flavor.
How to make it
Step 1
Saute the aromatics
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- Once hot, add the onion, carrots, and celery and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
- Add the garlic and saute for 1 minute longer.
Step 2
Simmer
- Add the broth, beans, and cooked, shredded chicken.
- Bring to a boil, then reduce to a simmer and cook, uncovered, for 10 minutes.
Step 3
Assemble and serve
- Add the kale and stir the soup until it wilts.
- Stir in the pesto and lemon juice, and season with salt and pepper, to taste.
- Serve garnished with grated parmesan and fresh basil leaves, if desired.
Other ways to flavor meals with pesto
Pesto, whether homemade or store-bought, is a great way to boost flavor in a variety of other dishes. Here are a few ways you can instantly change-up and elevate recipes with the simple addition of vibrant pesto:
- Creamy pesto condiments: Whip up thiscreamy Pesto Mayo Sauce that combines mayo, pesto, and lemon juice for an addictively delicious condiment to spread on a sandwich, drizzle on a salad, and more! Pesto Hummus is another great example.
- Salad dressings: Step up your salad game with this Lemon Pesto Dressing! It’s a fragrant and vibrant dressing that elevates your salads or other dishes with tangy, fresh flavors.
- Flavor-layering: A crispy pesto-infused panko crust is the perfect way to turn salmon fillets into a gourmet meal in this Pesto Panko Crusted Salmon recipe. Likewise, give your pasta, couscous, or risotto a herbaceous twist by a simple mixing of your favorite pesto.
Tips and tricks
- If you’re using a store-bought rotisserie chicken, pick all the meat off before starting. You can use the carcass to make homemade broth.
- Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
- To thicken this soup, whisk together 1 cup of whole milk with 2 tablespoons of cornstarch. Stir it into your finished soup until thickened. Alternatively, mash some of the beans against the sides of the pot.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while preparing the soup.
- Massage the chopped kale with a little lemon juice before adding to the soup. This softens the texture and reduces bitterness.
- Stir the pesto in off heat to preserve its aromatic oils and vibrant green color.
Variations
This pesto chicken soup is a great base for endless variations. Consider these easy, flavorful ideas:
- Creamy pesto chicken soup: For a creamier soup, blend one cup of the beans with a bit of broth and stir back into the pot.
- Switch up the spices: Other spices that you can add in are garlic powder, onion powder, crushed red pepper, thyme and rosemary.
- Leafy greens: Add in a few handfuls of spinach in addition to the kale at the end if you want an extra boost of veggies.
- Alternative meat options: Swap the shredded chicken for shredded turkey or Italian sausage.
Serving suggestions
I love to serve this pesto chicken soup with a sprinkle of freshly grated Parmesan and fresh basil leaves. Go ahead and savor this ultra feel-good soup as a complete and balanced meal or pair it with some of these delicious sides:
- More → 25+ BEST Sides for Chicken Soup
Storing
Store any leftovers in an airtight container in the fridge for up to 3-5 days. It also stores well in the freezer for up to three months.
To reheat, add a splash of broth or water to thin it out again since the soup can thicken in storage. You can reheat this soup on the stovetop, microwave, or in a pressure cooker.
Erin’s wine pairings for pesto chicken soup
Here are some excellent wine pairings to complement the rich and cozy flavors of this pesto chicken soup:
- A creamy, oak-aged Chardonnay mirrors the soup’s rich, savory depth, while a crisp Pinot Gris cuts through its heartiness with bright acidity.
- For red wine lovers, a light Pinot Noir or fruity Beaujolais complements the shredded chicken and herbs without overpowering the delicate broth.
More comforting chicken soups
Did you make this pesto chicken soup?
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Full Recipe
Pesto Chicken Soup
Equipment
Ingredients
- 2 Tablespoons olive oil (extra virgin)
- ¾ cup yellow onion (diced)
- 3/4 cup carrots (diced)
- 3/4 cup celery (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 14-ounce cans great northern beans (or cannellini beans, rinsed and drained)
- 2 cups cooked chicken (shredded )
- 2 cups tuscan kale (loosely packed, ribs removed and roughly chopped (or regular kale))
- ⅓ cup pesto
- 1 Tablespoon fresh lemon juice
- Salt and pepper (to taste)
For Serving
Instructions
- Heat the 2 Tablespoons olive oil in a large Dutch oven or heavy pot over medium heat.
- Once hot, add ¾ cup yellow onion, 3/4 cup carrots, and 3/4 cup celery and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
- Add the 2 cloves garlic and saute 1 minute longer.
- Add the 4 cups chicken broth, 2 14-ounce cans great northern beans, and 2 cups cooked chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 10 minutes.
- Add the 2 cups tuscan kale and stir the soup until it wilts.
- Stir in the ⅓ cup pesto and 1 Tablespoon fresh lemon juice, and season with salt and pepper, to taste.
- Serve garnished with parmesan and fresh basil leaves, if desired. Enjoy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 3-5 days. It also stores well in the freezer for up to three months.
- To reheat, add a splash of broth or water to thin it out again since the soup can thicken in storage. You can reheat this soup on the stovetop, microwave, or in a pressure cooker.
- If you’re using a store-bought rotisserie chicken, pick all the meat off before starting. You can use the carcass to make homemade broth.
- Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
- To thicken this soup, whisk together 1 cup of whole milk with 2 tablespoons of cornstarch. Stir it into your finished soup until thickened. Alternatively, mash some of the beans against the sides of the pot.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while preparing the soup.
- Massage the chopped kale with a little lemon juice before adding to the soup. This softens the texture and reduces bitterness.
- Stir the pesto in off heat to preserve its aromatic oils and vibrant green color.
- Creamy pesto chicken soup: For a creamier soup, blend one cup of the beans with a bit of broth and stir back into the pot.
- Switch up the spices: Other spices that you can add in are garlic powder, onion powder, crushed red pepper, thyme and rosemary.
- Leafy greens: Add in a few handfuls of spinach in addition to the kale at the end if you want an extra boost of veggies.
- Alternative meat options: Swap the shredded chicken for shredded turkey or Italian sausage.
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