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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.
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 was really good. I did mine without noodles and I didn’t miss them. Will definitely had it into the rotation for lunches.
Hey Erin,
Perfect!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx
This is one of my favorite soups from HBH. I have made 3 times in the last couple of months. Lots of yummy ingredients and really great for battling those winter bugs. Adding pesto just brings it to a whole new level. I do take a short cut with the shredded and use already cooked rotisserie chicken. Just saves time in the long run. Easy to freeze and reheat too
Hi Heidi,
Thanks for making this recipe so often! Love to hear that you have been enjoying the soup! Have a great Monday! xT
This was so delicious! cozy, flavorful, and nutritious!! Do you think I can freeze my leftovers?
Hi Kaitlyn,
So glad you enjoyed this recipe!! Sure, you can definitely freeze the leftovers! xT
Hi! I would love to make this with the homemade noodles!! Have you published that recipe? I’m having a hard time finding it 🙂
Oh goodness sorry double post. See below for answer 🙂
Hey Alison,
You bet! Here is the recipe for those:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
Is there a recipe for the homemade noodles?! I tried searching and I’m sure i’m just missing it.
Hi Alison,
You can find that recipe located here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
This soup is amazing. I didn’t have time to make noodles, and I didn’t have any on the shelf either. After tasting it, I didn’t think it needed them. So much flavor. Love it.
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
So so good! Lots of chopping so it took a little longer but the end result is worth it!
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Oh my word I absolutely loved this soup! Can’t wait to make this again- worth the bit of extra ingredients than my usual basic chicken soup
Thank you so much Nadia! xT
This is a fantastic tasting soup. However I get frustrated by the cook times. I was in the kitchen for at least 80 min.
Hi Andrea! I’m so sorry this recipe took you longer than you hoped! I appreciate it the feedback! xT
So so so very delicious🤗. You have the best recipe’s ty so much
Aw thank you so much Joleen! So glad you enjoyed this soup! xT
So good and simple to make . I love having variations of chicken soup recipes. I added nutritional yeast as a Parmesan sub which was soooo good
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
I made this last night and it was hearty and delicious. Perfect meal for a cold evening. Thanks for another great recipe!
Lisa
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
This was delicious!! I made it with bone in skin on chicken breasts. Super recipe. Will go in the rotation. Thank you!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
This was great but my noodles got so soggy even in only 12 minutes – and no good as left overs either. Any advice on how to avoid soggy noodles?
Hi Lauren! You could always cook the noodles separately and then add them in right when you’re about to serve the soup! Then to store it just store the noodles separately and then add the noodles in 🙂 xT
Delicious!! So tasty and healthy! Love how many different veggies are included. Took me a little longer to make, but I am definitely slower at cooking.