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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!

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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!

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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.

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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!

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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.

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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!

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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.

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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.

Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

Looking for other soup recipes? Here are my favorites: 

Brie and Cheddar Apple Beer Soup

Creamy Gnocchi Soup with Rosemary Bacon

Slow Cooker Chipotle Chicken Tortilla Soup

Creamy French Onion and Mushroom Soup

Healthier Slow Cooker Creamy Tortellini Vegetable Soup

Pumpkin Beer Broccoli Cheddar Soup

Homestyle Chicken Noodle Soup

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
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.

Instructions

  • 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.

Crockpot

  • 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.
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Lemony Pesto Chicken Noodle Soup | halfbakedharvest.com

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  1. 5 stars
    This is one of my favorite soups from HBH. I have made 3 times in the last couple of months. Lots of yummy ingredients and really great for battling those winter bugs. Adding pesto just brings it to a whole new level. I do take a short cut with the shredded and use already cooked rotisserie chicken. Just saves time in the long run. Easy to freeze and reheat too

    1. Hi Heidi,
      Thanks for making this recipe so often! Love to hear that you have been enjoying the soup! Have a great Monday! xT

  2. Hi! I would love to make this with the homemade noodles!! Have you published that recipe? I’m having a hard time finding it 🙂

  3. 5 stars
    This soup is amazing. I didn’t have time to make noodles, and I didn’t have any on the shelf either. After tasting it, I didn’t think it needed them. So much flavor. Love it.

  4. 5 stars
    Oh my word I absolutely loved this soup! Can’t wait to make this again- worth the bit of extra ingredients than my usual basic chicken soup

  5. 4 stars
    This is a fantastic tasting soup. However I get frustrated by the cook times. I was in the kitchen for at least 80 min.

  6. 5 stars
    So good and simple to make . I love having variations of chicken soup recipes. I added nutritional yeast as a Parmesan sub which was soooo good

  7. 5 stars
    I made this last night and it was hearty and delicious. Perfect meal for a cold evening. Thanks for another great recipe!

    Lisa

  8. 5 stars
    This was delicious!! I made it with bone in skin on chicken breasts. Super recipe. Will go in the rotation. Thank you!

  9. This was great but my noodles got so soggy even in only 12 minutes – and no good as left overs either. Any advice on how to avoid soggy noodles?

    1. Hi Lauren! You could always cook the noodles separately and then add them in right when you’re about to serve the soup! Then to store it just store the noodles separately and then add the noodles in 🙂 xT

    2. 5 stars
      Delicious!! So tasty and healthy! Love how many different veggies are included. Took me a little longer to make, but I am definitely slower at cooking.