Best Pesto Chicken Soup Recipes

5-INGREDIENT CHICKEN PESTO SOUP

Steps:

• Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
• Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
• Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

CHICKEN GNOCCHI PESTO SOUP

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.

CHICKEN, WHITE BEAN AND PESTO SOUP

Steps:

• •Heat a couple tbls of olive oil on medium heat in large skillet. •Add chicken breast, cook for about five minutes until slightly browned. It's not necessary that the chicken is fully cooked at this point. Remove chicken from pan and set aside. •To the heated pan, and in the same oil - add the onions, carrots and celery, and a little salt to taste. Cook for about 15-20 minutes until all the veggies become a little tender. •Add the tomatoes, chicken broth, beans and kale - and you can now return the chicken to pan with everything else, and salt and pepper to taste. •Bring all to a slight bowl and then turn the heat down to medium low. •While the soup is simmering, it's time to start adding a little water. It's important to keep your eye on the amount of liquid vs. the veggies and the chicken as the soup cooks. If you like it less soupy, add less water. If you like a little more broth, you'll want to add more water. I added about 2 c of water. •Cover loosely with a lid and let simmer for about another 20 minutes. Pesto •While the soup is simmering, it's time to prepare the simple pesto. •In a small food processor, add the basil, a couple tbls of the olive oil, and the pistachios. •Process quickly so that everything just blends together to make a chunky and sort of thick paste. •Put in a little bowl and have the lemon ready to squeeze into it when you're ready to serve the soup. •Once the soup has simmered and is ready, use a slotted spoon to scoop out enough veggies, beans and chicken for one serving. Place in a single serving bowl. •Now ladle out some of the broth and pour over the contents in the bowl. Put just enough broth so that the veggies and meat are above the broth. •Now you're going to put a spoonful of the pesto on the top and give a quick stir. Remember to add the lemon before you do that. The lemon makes all the difference! •If desired, top with freshly ground black pepper.

LEMONY PESTO CHICKEN SOUP

Steps:

• In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.

CREAMY PESTO CHICKEN SOUP WITH POTATO GNOCCHI

Steps:

• In a large pot, melt butter. Add onion and sauté until softened. Add stock, salt and pepper; bring to a boil.
• Stir in cream and pesto; bring to a simmer, stirring often. Do not let boil.
• Add gnocchi and simmer 3 minutes. Add chicken, parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
• Serve garnished with parsley.

CHICKEN SOUP WITH TORTELLINI AND PESTO

Steps:

• In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
• Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
• During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
• Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
• Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.

LEMON-PESTO CHICKEN SOUP

Steps:

• Melt butter in a soup pot over medium-high heat. Add olive oil, onion and celery; cook for 10 minutes until vegetables have softened. Add carrots, garlic, lemon-pepper seasoning, and celery salt; saute for an additional 10 minutes.
• Whisk together chicken broth, cream of chicken soup, and shredded chicken in a large bowl. Add broth mixture to the soup pot and bring to a boil. Reduce heat to medium-low. Add lemon juice and pesto and simmer for 20 minutes.

CREAMY CHICKEN NOODLE SOUP WITH PESTO DRIZZLE

Steps:

• In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.
• Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup.

WHITE BEAN CHICKEN PESTO SOUP

Steps:

• In large pot, heat oil over medium heat. Add onion and sauté 6 minutes. Add garlic, celery, carrot, oregano and cayenne; sauté 2 minutes.
• Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
• Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes.
• Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

CHICKEN AND SPINACH SOUP WITH FRESH PESTO

Steps:

• Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

LEMONY PESTO CHICKEN SOUP

Steps:

• In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.

CHICKEN SPINACH SOUP WITH PESTO

Steps:

• 1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. 2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors. 3. Combine the remaining 1 tablespoon oil, Parmesan, and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. 4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

PESTO CHICKEN SOUP

Steps:

• Heat the oil in a 4 1/2 qt Dutch oven or large soup pot over medium-low heat. Cut the chicken into bite sized chunks, adding them to the pot as you cut. Raise the heat to medium, add the chopped onions and cook for 2 minutes, stirring from time to time.
• Add the broth and raise the heat to high. Cover, and bring to a boil. Drain the tomatoes and add them to the pot, along with the Worcestershire sauce and garlic, keeping the lid closed as much as possible. When the soup boils, reduce the heat to medium-low. Continue to cook at a slow boil until the chicken in no longer pink but tender, about 6 minutes. Remove from heat.
• Stir in the half and half, pesto and salt and pepper. Let the soup rest off the heat for about 2 minutes, then serve.