Description
This Lemony Pesto Chicken Noodle Soup is a comforting, nutrient-packed dish combining tender chicken, fresh vegetables, aromatic herbs, and bright lemon flavors. Enriched with basil pesto and topped with parmesan and fresh dill, it’s the perfect cozy meal for chilly days, offering a wholesome and satisfying experience with every spoonful.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 shallots, sliced
- 6 cloves garlic, chopped
- 4 ribs celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon crushed fennel
- Salt and black pepper, to taste
- 8 cups chicken bone broth
- 1 pound boneless chicken breasts or thighs
Vegetables & Herbs
- 2 cups chopped broccoli florets
- 2 cups baby spinach, chopped
- 1/4 cup chopped parsley
- Parmesan and fresh dill, for serving
Flavorings
- 1/2 cup basil pesto
- 2 tablespoons lemon juice
- 2-3 cups egg noodles
Instructions
- Sauté Vegetables: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the chopped onions and cook for 3-5 minutes until softened. Then add shallots, garlic, celery, carrots, fresh thyme, rosemary, and crushed fennel. Season well with salt and black pepper. Continue cooking for another 5 minutes, allowing the vegetables and herbs to release their flavors.
- Simmer Soup with Chicken: Pour in the chicken bone broth and bring the mixture to a boil over high heat. Stir in the chicken pieces and chopped broccoli florets. If available, add a parmesan rind for extra flavor. Cover the pot and cook for 20 minutes or until the chicken is fully cooked. Alternatively, the soup can be simmered on low heat for 4-6 hours for deeper flavor development.
- Shred Chicken & Add Finishing Flavors: Remove the chicken breasts or thighs and shred them with two forks. Discard the parmesan rind. Stir shredded chicken back into the soup along with the basil pesto, chopped spinach, and lemon juice. Taste and adjust seasoning with salt and black pepper as needed. Bring the soup back to a boil.
- Cook Noodles & Garnish: Add the egg noodles to the boiling soup and cook for 6-8 minutes until tender. Stir in the chopped parsley. Serve the soup hot, garnished with freshly grated parmesan and sprigs of fresh dill for an aromatic and flavorful finish.
Notes
- This hearty soup is packed with protein, fresh vegetables, and herbaceous flavors, making it perfect for cold winter nights.
- Using chicken bone broth adds richness and depth of flavor to the soup.
- Adding a parmesan rind during cooking enhances umami but can be omitted if unavailable.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or spiralized vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 399 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
