Pesto Chicken Soup
Servings: 6 people
Calories: 203kcal
Whip up a deeply comforting bowl of pesto chicken soup, where savory broth, tender beans, shredded chicken, and bright pesto come together with minimal effort. This versatile recipe is a great way to use a store-bought rotisserie chicken or whatever cooked chicken you have on hand. It’s the ultimate easy, satisfying meal for a cozy night in.
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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
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.
- 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.
Nutrition
Calories: 203kcal | Carbohydrates: 6g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 771mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3730IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg