chicken pesto soup

4.29 from 7 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 2 cups shredded chicken
  • ½ cup pesto
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 5 cups baby spinach
  • 1 lb. egg noodles or pasta rings


  • 1 lemon, juiced
  • grated Parmesan, for serving


  • In a soup pot or large saucepan over medium-high heat, add 2 cups shredded chicken and ½ cup pesto, stir to combine. Pour in 6 cups broth and 2 cups water, bring to a simmer.
  • Add 1 lb. pasta and cook until pasta is al-dente. Time will depend on shape and style of pasta.
  • Add 5 cups baby spinach and adjust seasoning with salt and pepper, to taste.
  • Serve warm, topped with a squeeze fresh lemon juice and grated Parmesan, if desired.


  • Serve with a slice of good, crusty bread and a simple green salad to complete this meal.


  • Protein: Swap shredded chicken for 1 lb. ground chicken or turkey cooked and crumbled in the soup pot before adding other ingredients.
  • Vegetarian: Swap shredded chicken for 1 can cannellini beans.
  • Gluten-free: Swap pasta for rice or use your favorite gluten-free pasta.
  • Spinach: Swap spinach for shredded kale.


  • Cook pasta up to 3 days in advance and store in an airtight container in the fridge.


Calories: 738kcal | Carbohydrates: 89g | Protein: 43g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 502mg | Potassium: 951mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4240IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 5mg