chicken pesto soup

4.34 from 6 votes
Total Time: 30 minutes
Servings: 4


  • 2 cups shredded chicken use rotisserie chicken
  • ½ cup pesto the kirkland brand is great
  • 6 cups low-sodium chicken broth
  • 5 cups baby spinach
  • 1 pound egg noodles or pasta rings


  • lemon
  • grated parmesan


  • In a soup pot or large saucepan over medium-high heat, add 2 cups shredded chicken and ½ cup pesto, stirring to combine. Pour in 6 cups chicken broth, plus two cups of water and bring to a simmer.
  • Once soup is at a simmer, add 1 lb. pasta and cook until pasta is soft (time will depend on shape and style of pasta).
  • Finally, add 5 cups or handfuls of baby spinach and adjust seasoning with kosher salt and cracked black pepper, to taste.
  • Serve warm, topped with a squeeze of fresh lemon juice and shredded Parmesan cheese, if desired.


  • Serve with a slice of good, crusty bread and a simple green salad.


  • 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 of cannellini beans.
  • Spinach: Swap spinach for shredded kale.
  • Gluten free: Swap pasta for rice or use your favorite gluten free pasta.


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


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