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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!
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:
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
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
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.
Watch the How-To Reel
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
- 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
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.
This post was originally published on January 2, 2024
Even though I had to make some big changes I really liked this recipe. I was looking for something other then regular chicken soup, and Greek chicken soup. I came across this recipe and sounded good as I had some chicken and bone broth in the fridge I made a couple days ago I had to use. I didn’t have spinach but I did have some blanched , frozen stinging nettle I harvested over the summer. I did have some rosemary and dill I also dried from the garden. I don’t though I had taken out some pesto from the freezer but it was only garlic scapes minced in olive oil. Still tasted great! And start to finished using only things I grew (including the chicken).
Hey Ancient,
Awesome!! Thanks a bunch for making this recipe and your comment, love to hear it was enjoyed!
Have a very Happy New Year!🥂🎆
If I only have ground fennel how much would I use? Thanks!
Hi Erica,
I would use 1/2 teaspoon. Please let me know if you have any other questions!
I didn’t like it and that makes me sad! I usually love everything I make of yours.
It turned out with a bitter taste. Not sure what I did wrong. The only changes I made was omit the fennel (didn’t have any) and use dried thyme and rosemary.
I’ll keep trying other recipes though 🙂
Hey Casey,
So very sorry to hear this! Thanks so much for trying this recipe and sharing your feedback!
DELICIOUS!!! My boys & husband absolutely loved this !! I can never go wrong with your recipes! ❤️ They are the best ❤️❤️
Hi Cyndi,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
do you have any instructions for making this ahead & freezing? i was also wondering about making your Creamy Homestyle Chicken Noodle Soup in advance and freezing.
Let me know! thanks! 🙂
Hi Kaira,
I would just make both of those soups without the noodles, freeze, and then you can add the noodles once thawed. I hope this helps!
Really delicious! A tasty alternative to a more traditional chicken noodle soup.
Hey Kristin,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
My new favorite Chicken Noodle Soup!
The lemon, pesto and dill in this soup bring fresh brightness to the recipe while the hearty noodles (Reames frozen egg noodles) and chicken (I used about 12 oz. of shredded rotisserie) provide the cozy comfort you want in Chicken Noodle Soup.
Even before I’d tried it, I brought a quart to a friend who was home with the sick and she sent a text saying it was incredible and to send her the recipe. My husband and I enjoyed it with toasted sourdough and some garlic-herb Boursin for dinner.
Total keeper!
Thanks so much, Nancie! I am so glad to hear you have been enjoying this soup:) I appreciate you making it and sharing with others! xT
Hi! Husband won’t eat broccoli! Any suggestion on sub? Thanks!
Hi Jean,
No worries, I would just skip the broccoli. Another veggie he enjoys like cauliflower would also work. I hope you love this recipe! xx
Holy cow! This is insanely good. There is much flavor! I ate it right out of the crockpot and it is perfection!
Hi Sara,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
Delish!!! Wow!!! What a hearty, tasty and satisfying soup! Loved the flavors from the pesto and the lemon. Followed recipe exactly and it was perfect! Thanks, Tieghan!
Hi Anne,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
This was so good!!!!! I used all the herbs but used water in place of bone broth.
Hi Jennifer,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
Making today! Is the fennel fresh or dried? I’m guessing dried fennel seeds that you crush with a spoon or meat mallet? Sorry if dumb question!
Hi Sheila,
Yes, it is dried fennel, you should be able to buy it crushed at the grocery store. I hope you love this recipe! xT
Made this tonight and it is AMAZING!! The flavors all blend together so well. Loved the addition of fennel. And there isn’t a lot of mess!
Hi Tanya,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy New Year!🎆
I don’t have chicken bone broth on hand, just chicken broth. Is that okay? Do I need to add anything along with that if I were to substitute? Am hoping to make this today and can’t wait to try it!
Edit: I would be using better than bouillon (if that makes a difference)
Hi Mallory,
Ohh yes, that is totally fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xx
I made it this evening and loved it!
Thanks so much, Mallory!
If I am doing the stovetop version does it need to simmer on low for 4-6 hours or is that just a suggestion? Once the chicken is cooked can I go straight into shredding it or does it need to cook longer?
Hey there,
You do not need to let it simmer for 4-6 hours:) Once the chicken is cooked and shredded, it’s good to go! I hope you love this recipe! xT
Delicious! Whole family loved it. Great way to use the homemade pesto I’ve done batches of from my prolific summer basil! The pesto really makes it special. Will add to my rotation of soups for the coming months. Thank you so much!
Hey Jill,
Wonderful! So glad to hear that this recipe was enjoyed, thank you so much for making it! Happy Sunday! xT