This simple, healthy, Lemony Pesto Chicken Noodle Soup is the perfect winter soup to warm up with. A mix of shredded chicken and green vegetables simmered with herbs, lemon, and classic egg noodles. Finish each bowl off with a sprinkle of parmesan and fresh dill. Serve this soup with crusty homebaked bread, and you’ll have a delicious full meal. This soup is hearty, full of protein, vegetables, and nutrient-packed herbs – and so delicious. It’s the coziest bowl for any night. Plus, the leftovers the next day make for the best lunch!
The very first recipe of 2024. It’s a very “green” chicken soup, and it’s the perfect reset recipe for this week. People often put so much pressure on themselves to make this first week of the new year super wholesome, super productive, and ALL THINGS HEALTHY. But it doesn’t need to be so intense. We can still enjoy the yummiest foods.
There’s no need for any cold, boring salads. It’s January, and it’s cold outside. Steamy soups, big warm bowls of delicious curries, and quick stir-fry dinners are the route I’m taking.
First up, chicken noodle soup with REAL egg noodles. It’s the only way to go. So yummy!
The idea with this bowl of deliciousness was to make it yummy but also full of protein and vegetables. The chicken was an easy addition. Then, I doubled up on the usual celery and carrots combination and also added broccoli, spinach, and even more antioxidant-rich herbs.
I then added rich bone broth and basil pesto that I picked up from the store. This turned out SO GOOD. It’s a great soup for these chilly, short winter days. It really satisfies all your winter cravings.
Details For You
Step 1: toss everything in a pot
Start by cooking the onion with olive oil and butter. Then add shallots and garlic and double up on the celery and carrots. Mix in fresh thyme, rosemary, and crushed fennel seeds for rich flavor, then season generously with salt and pepper.
Once everything has had a few minutes to cook, pour over the broth. I love to use chicken bone broth for added flavor, nutrients, and protein. Just 2 cups should have between 10-20 grams of protein. It will also vary depending on the brand you purchase; I like Kettle and Fire. You could also make your own, but I haven’t been brave enough to try that yet!
Step 2: simmer
Now, mix in the chicken and broccoli. I use a mix of chicken thighs and breasts. For the broccoli, the key is to give it a really fine chopping. You don’t want any big chunks of broccoli in the soup.
Let everything simmer until the chicken is cooked through. Once the chicken is cooked, you can then leave the pot on the stove for a few hours to simmer. Or chill the soup and serve it the following day for even more flavor.
Step 3: shred the chicken
Shred the chicken, then mix in the basil pesto, spinach, and lemon juice.
Now, mix in the noodles and cook them right in the broth. I love to use a thick, homestyle egg noodle. Whole Foods and Trader Joe’s usually have nice options!
Step 4: serve
Just before serving, I like to stir in a bit of parsley. Then simply season with salt and pepper to make sure it’s just perfect!
I’d highly recommend serving this soup with a side of crusty bread; it’s the best accompaniment to this bowl of soup.
Lastly, if you’re planning to enjoy this soup leftover, be sure to first remove the noodles before refrigerating. Removing the noodles from the broth prevents the noodles from soaking up all the broth. Then, simply add them back in before serving.
Looking for other soup recipes? Here are my favorites:
Lastly, if you make this Lemony Pesto Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemony Pesto Chicken Noodle Soup
Calories Per Serving: 399 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 8 cups chicken bone broth
- 1 pound boneless chicken breasts or thighs
- 2 cups chopped broccoli florets
- 1/2 cup basil pesto
- 2 cups baby spinach, chopped
- 2 tablespoons lemon juice
- 2-3 cups egg noodles
- 1/4 cup chopped parsley
- parmesan and fresh dill, for serving
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- 1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes. 2. Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.3. Shred the chicken and remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley.4. Serve the soup with parmesan and dill, if desired.
- 1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, rosemary, and fennel.2. Pour in the broth. Stir in the chicken, broccoli, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 3-4 hours on high, or 6-8 hours on low.3. Crank the heat to high. Shred the chicken, remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Add the noodles and cook 10-15 minutes, until soft. Stir in the parsley.4. Serve the soup topped with parmesan and dill, if desired.