Chicken Pesto Soup

If you’re craving a bowl of comfort that’s bursting with fresh flavors and hearty goodness, this Chicken Pesto Soup is exactly what you need. Combining tender chicken, vibrant vegetables, and the aromatic punch of basil pesto, this soup warms you from the inside out. It’s a perfect meal for cozy nights or anytime you want something nourishing yet light. Plus, it’s quick to prepare and packed with wholesome ingredients that bring a delightful twist to your regular chicken soup routine.

Why You’ll Love This Recipe

This Chicken Pesto Soup stands out because it’s both satisfying and simple. The pesto adds a fresh, herbaceous flavor that elevates the broth, while the cauliflower rice keeps it low-carb without sacrificing texture. It’s a wonderful way to enjoy a nutritious, filling meal without feeling weighed down. Whether you’re meal prepping for the week or looking for an easy dinner idea, this soup hits all the right notes. The bright lemon juice at the end adds a lovely zing that brightens every spoonful, making this soup feel as fresh as it tastes.

Ingredient Notes

• Small onion: Provides a subtle sweetness and depth to the soup base. Use yellow or white onions, finely chopped for even cooking.
• Carrots: Adds natural sweetness and texture. Chopped small to blend seamlessly with the other veggies.
• Celery: Gives a mild bitterness and crunch; chopped celery is essential for classic soup flavor.
• Butter: Used for sautéing vegetables to develop flavor and richness.
• Italian Herb Seasoning: A blend of dried herbs like oregano, basil, and rosemary that infuse the soup with classic Mediterranean flavors.
• Ground sage and thyme: These herbs provide an earthy, aromatic layer that complements the chicken beautifully. (See notes below on thyme.)
• Salt and fresh-ground black pepper: Essential for seasoning and bringing all flavors together.
• Chicken broth: Using a high-quality broth is key for a flavorful base. You can use homemade or store-bought, just make sure it’s low sodium to control saltiness.
• Chicken soup base: Enhances the chicken flavor; adjust the amount to your taste.
• Boneless, skinless chicken breasts: Easy to cook and shred, making the soup hearty without added fat. Cook until tender but not dry.
• Frozen cauliflower rice: A great low-carb alternative to traditional rice or noodles, it adds texture and bulk without heaviness.
• Basil pesto: The star ingredient that brings a fresh, vibrant flavor and creamy texture to the soup. Choose a good-quality pesto or make your own.
• Fresh-squeezed lemon juice: Adds brightness and balances the richness of the pesto, lifting all the flavors in the soup.

Toolbox for This Recipe

• Large stockpot or Dutch oven: Perfect for sautéing and simmering all the ingredients together.
• Sharp knife and cutting board: For chopping vegetables and prepping chicken.
• Measuring spoons and cups: For accurate seasoning and ingredient portions.
• Ladle: To serve the soup easily and evenly.
• Wooden spoon or spatula: Ideal for stirring vegetables and broth without scratching cookware.

Chicken Pesto Soup: Step-by-Step Guide

Step 1: Prepare the Vegetables

Start by melting 1 tablespoon of butter in your large stockpot over medium heat. Once melted, add the chopped onion, carrots, and celery. Sauté these until they are tender and fragrant, about 5-7 minutes. This step builds the flavor base for the soup.

Step 2: Season and Add Herbs

Sprinkle in 1 teaspoon of Italian Herb Seasoning, ½ teaspoon each of ground sage and thyme, plus salt and freshly ground black pepper to taste. Stir to coat the vegetables evenly with the herbs, letting the aromas develop for about 1 minute.

Step 3: Add Broth and Chicken

Pour in 8 cups of chicken broth along with 3 tablespoons of chicken soup base. Stir to combine. Gently place the 4 large boneless, skinless chicken breasts into the pot. Bring the soup to a boil, then reduce heat to low and let it simmer until the chicken is cooked through, roughly 20-25 minutes.

Step 4: Shred the Chicken

Remove the chicken breasts from the pot and shred them with two forks or chop finely. Return the shredded chicken to the pot.

Step 5: Stir in Cauliflower Rice and Pesto

Add the frozen cauliflower rice and stir well. This will give the soup a satisfying texture and soak up the flavors nicely. Next, mix in ¼ cup of basil pesto, allowing it to melt into the broth for a creamy, herbaceous finish.

Step 6: Finish with Lemon Juice

Finally, stir in 2 tablespoons of fresh-squeezed lemon juice. This brightens the soup and balances the richness of the pesto and chicken broth. Taste and adjust seasoning if needed.

Variations for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free thanks to cauliflower rice and broth; just confirm your chicken broth is gluten-free.
• Dairy-Free: Substitute butter with olive oil or coconut oil, and ensure pesto is dairy-free or make your own without cheese.
• Low-Carb/Keto: The cauliflower rice keeps this soup low in carbs and ketogenic-friendly.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce when adding the herbs for a subtle heat.
• Vegetarian: Swap chicken broth with vegetable broth and omit chicken. Add extra cauliflower or white beans for protein.

Avoid These Mistakes

• Don’t overcook the chicken breasts or they’ll dry out. Simmer just until cooked through, then shred immediately.
• Avoid adding pesto too early to the soup; it’s best stirred in at the end to preserve its fresh flavor and vibrant color.
• Be cautious with salt—chicken soup base can be salty, so add salt gradually and taste as you go.
• Using fresh lemon juice is important. Bottled lemon juice won’t give the same bright, fresh zing.
• Make sure the frozen cauliflower rice is thawed slightly or stirred well so it heats evenly and doesn’t clump.

Make-Ahead & Storage

This Chicken Pesto Soup is excellent for meal prep. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. When reheating, warm gently on the stove and stir occasionally to keep the pesto well incorporated. If freezing, omit the lemon juice and add it fresh after thawing for best flavor. Freeze in portions for quick, satisfying meals any day of the week.

Quick Questions

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time. Add it during the last 5 minutes of cooking to heat through without overcooking.

What can I substitute for cauliflower rice?

If you don’t have cauliflower rice, you can use cooked white rice, quinoa, or small pasta shapes. Just add them towards the end to warm through.

Is store-bought pesto okay to use?

Yes, high-quality store-bought pesto works well, but homemade pesto will give you the freshest and most vibrant flavor. Either way, add it at the end of cooking to maintain its character.

How do I store leftovers properly?

Let the soup cool completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Similar Recipes

• Creamy Chicken Pesto Tortellini – A cozy pasta dish with the same vibrant pesto flavors.
• Chicken Pesto Tortellini Bake – A baked casserole that’s perfect for feeding a crowd with pesto and chicken.
• Chicken And Mushroom Rigatoni – Savory and creamy, this rigatoni recipe highlights tender chicken and pesto-infused sauce.

The Takeaway

This Chicken Pesto Soup is a delightful mix of hearty and fresh. It’s easy to make, packed with nourishing ingredients, and full of vibrant flavors from the pesto and herbs. Whether you’re looking for a quick weeknight dinner or a make-ahead meal, this soup fits the bill perfectly. The addition of cauliflower rice keeps it light yet satisfying, and the lemon juice adds a final touch of brightness that will keep you coming back for more. Give it a try and enjoy a comforting bowl that tastes as good as it looks!

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