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Homemade Lemony Pesto Chicken Noodle Soup. recipe photo
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Lemony Pesto Chicken Noodle Soup.

This Lemony Pesto Chicken Noodle Soup is bursting with bright lemon, fresh pesto, and hearty chicken broth for a cozy, flavorful meal that’s perfect any time of year.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: Mediterranean
Keyword: Chicken, Comfort Food, Easy, Lemon, Pesto, Soup
Servings: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil for a rich, fruity base
  • 2 tablespoons salted butter adds creaminess and depth
  • 1 yellow onion chopped – the flavor foundation
  • 2 shallots sliced – mild and sweet onion flavor
  • 6 cloves garlic chopped – essential aromatic
  • 4 ribs celery chopped – crunch and freshness
  • 6 carrots chopped – natural sweetness and color
  • 2 tablespoons fresh thyme leaves earthy herbal notes
  • 1 tablespoon chopped fresh rosemary piney fragrance
  • 1 teaspoon crushed fennel seeds subtle anise undertone
  • salt and black pepper to taste, for seasoning balance
  • 8 cups chicken bone broth rich and nourishing liquid base
  • 1 pound boneless chicken breasts or thighs your choice for tender chicken
  • 2 cups chopped broccoli florets adds vibrant green and nutrients
  • 0.5 cup basil pesto the star flavor booster
  • 2 cups baby spinach chopped – leafy greens for extra nutrition
  • 2 tablespoons lemon juice zesty brightness
  • 2-3 cups egg noodles the chewy, comforting pasta
  • 0.25 cup chopped parsley fresh garnish
  • grated Parmesan and fresh dill for serving – optional, for garnish

Instructions

  • Heat the olive oil and butter in your stockpot over medium heat until melted and shimmering. Add the chopped yellow onion and sliced shallots. Sauté for about 5 minutes until they soften and become translucent. Then, stir in the chopped garlic, celery, and carrots. Cook for another 5 minutes, allowing the vegetables to release their flavors.
  • Toss in the fresh thyme leaves, chopped rosemary, and crushed fennel seeds. Season generously with salt and black pepper. Stir everything together and let the herbs toast slightly for about 2 minutes to deepen their aroma.
  • Add the 8 cups of chicken bone broth to the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
  • Add the boneless chicken breasts or thighs to the simmering broth. Cover the pot and let the chicken cook through, about 15-20 minutes, depending on thickness. You can check doneness by cutting into the chicken; it should be opaque and easily shreddable.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup along with the chopped broccoli florets and baby spinach. Simmer for another 5 minutes until the greens are just wilted and the broccoli is tender-crisp.
  • Stir in the basil pesto and lemon juice. Taste and adjust seasoning if necessary. Add the egg noodles, cooking according to package instructions (usually 6-8 minutes) until al dente.
  • Once the noodles are cooked, remove the soup from heat. Stir in the chopped parsley. Serve hot, topped with freshly grated Parmesan and a sprinkle of fresh dill if desired.

Equipment

  • Large stockpot or Dutch oven
  • Sharp Chef’s Knife
  • Cutting Board
  • Wooden spoon or ladle
  • Measuring Spoons and Cups
  • Colander

Notes

  • Use chicken thighs instead of breasts for juicier, more flavorful meat.
  • Cook noodles separately if planning to store leftovers to prevent sogginess.
  • Swap vegetables seasonally to keep the soup fresh and vibrant year-round.
  • Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
  • Add extra protein like beans or lentils to make the soup heartier for dinner.