Best 4 Lemony Pesto Chicken Soup Recipes

Indulge in the delightful flavors of Lemony Pesto Chicken Soup, a comforting and flavorful dish that will warm your soul. This savory soup is crafted with tender chicken, a vibrant blend of pesto and lemon, and a medley of vegetables. The aromatic broth, infused with the essence of herbs and spices, creates a symphony of flavors that will tantalize your taste buds. Alongside this delectable soup, discover three additional recipes that offer unique culinary experiences: a zesty Lemon Pesto Pasta bursting with freshness, a flavorful Lemon Pesto Salmon with its delicate flaky fish, and a refreshing Lemon Pesto Vinaigrette that adds a tangy twist to your salads. Embark on a culinary journey and explore the diverse flavors of lemon pesto in these enticing recipes.

Let's cook with our recipes!

LEMONY CHICKEN SOUP

Lemony Chicken Soup image

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1/3 cup butter, cubed
3/4 cup all-purpose flour
6 cups chicken broth
1 cup whole milk
1 cup half-and-half cream
1-1/2 cups cubed cooked chicken
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
Lemon wedges

Steps:

In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 14g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

5-INGREDIENT CHICKEN PESTO SOUP

5-Ingredient Chicken Pesto Soup image

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt

Steps:

Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

LEMONY PESTO CHICKEN SOUP

Lemony Pesto Chicken Soup image

Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 6

Ingredients

6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
1/2 cup orzo
1 cup shredded cooked chicken
3 tablespoons fresh lemon juice, plus lemon wedges for serving
1/4 cup Basic Basil Pesto or store-bought pesto, such as Gotham Greens
Grated Parmesan, pea shoots or other delicate greens, and fresh basil, for serving

Steps:

In a saucepan, bring stock to a simmer. Add orzo and cook 1 minute less than per package instructions. Add chicken and heat through, about 1 minute. Remove from heat. Stir in lemon juice. Divide among bowls. Add 1 tablespoon pesto to each. Serve with lemon wedges, grated Parmesan, pea shoots or other delicate greens, and fresh basil.

SLOW-COOKER LEMONY CHICKEN SOUP

Slow-Cooker Lemony Chicken Soup image

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

Steps:

In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and chicken will give your soup the best flavor.
Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the soup will be too thick and won't cook evenly.
Simmer, don't boil: Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Season to taste: Add salt and pepper to taste before serving. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
Serve with crusty bread or crackers: Lemony pesto chicken soup is delicious served with crusty bread or crackers for dipping.

Conclusion:

Lemony pesto chicken soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The combination of lemon, pesto, and chicken is flavorful and satisfying. This soup is also a great way to use up leftover chicken. So next time you have some leftover chicken, try making this soup. You won't be disappointed!