Classic with a modern twist, Pesto Chicken Noodle Soup is hearty, soothing, and comforting with a bright basil note. This updated take on a family favorite comes together quickly using simple ingredients you likely already have in your kitchen. It’s an easy, flavorful weeknight meal that feels both nourishing and special.
Pesto Chicken Noodle Soup
When you want comfort food with a little extra personality, pesto is a simple way to elevate classic chicken noodle soup. The basil and garlic in pesto add fresh herbal brightness and a hint of richness that changes the soup from everyday to memorable. This recipe is practical, adaptable, and forgiving—perfect for using leftover chicken or a quick rotisserie bird, and ideal when pantry staples are in short supply.
Because it’s quick to prepare, this soup works well on busy evenings. It uses straightforward pantry and refrigerator ingredients and takes under 30 minutes from start to finish, depending on whether your chicken is already cooked. The pesto stirs in at the end to preserve its color and flavor, resulting in a fragrant broth that still feels familiar and soothing.
What is Pesto Chicken Soup?
Pesto Chicken Soup is a straightforward chicken noodle soup base brightened with basil pesto. You can use homemade pesto or jarred pesto—both work well—so the recipe is flexible depending on what you have. Likewise, homemade chicken stock is ideal for the deepest flavor, but store-bought stock is a perfectly good substitute and makes this recipe faster to prepare.
The recipe is versatile: use shredded roasted chicken, diced cooked chicken breasts, or leftover rotisserie chicken. Short pasta shapes like ditalini, small shells, or elbow macaroni work best because they hold onto the pesto and make each spoonful flavorful. The pesto contributes herbal, garlicky notes and a touch of olive oil that rounds out the soup without overwhelming it.
How To Make It From Scratch
This soup begins much like a traditional chicken noodle: sauté aromatics, add chicken and stock, then cook the pasta briefly. The pesto is stirred in near the end to keep its fresh flavor. Below is a clear, step-by-step guide to make a flavorful pot of soup.
- Start by heating olive oil in a large stockpot over medium-high heat. Add diced onion and cook until softened.
- Add diced carrots and celery and sauté until they begin to soften. Stir in minced garlic and cook for an additional minute until fragrant.
- Add shredded cooked chicken, pour in chicken stock, and add fresh herbs such as thyme and parsley. Bring the soup to a gentle boil, then reduce heat to a simmer.
- Add your pasta of choice and simmer until pasta is al dente. Short pasta like ditalini is especially good because it captures pesto in every bite.
- Stir in basil pesto and adjust seasoning with kosher salt and freshly ground pepper. If desired, finish with a bit of chopped fresh basil for extra brightness.
Serve the soup hot. It makes an excellent main course with simple sides such as a wedge salad, crispy parmesan crackers, or fresh bread. The pesto gives the soup a fragrant lift while preserving the comforting, familiar base of classic chicken noodle soup.
Is Chicken Noodle Soup healthy?
Chicken noodle soup can be a nutritious, well-balanced meal. It supplies protein from the chicken, carbohydrates from the pasta, and vitamins and minerals from the vegetables and herbs. The broth helps with hydration and can be soothing when you feel under the weather. Adding pesto contributes healthy fats from olive oil and concentrated herb flavor, which can make the soup satisfying on its own.
How To Freeze It
Pesto Chicken Noodle Soup freezes well and is convenient to keep on hand. Cool the soup to room temperature before transferring to freezer-safe containers. Portioning the soup before freezing makes reheating easier and reduces waste. Freeze for up to three months for best quality.
When reheating, thaw overnight in the refrigerator if possible and warm gently on the stovetop or in the microwave. If the pasta absorbs too much liquid after freezing, add a splash of hot water or stock while reheating to restore the soup’s consistency.
What To Serve With It
This soup is satisfying enough to be a complete meal, but it also pairs beautifully with simple sides. A crisp wedge salad adds freshness, while parmesan crisps or homemade bread make the meal feel indulgent. For low-carb pairings, crisp greens or a light vegetable side keep the meal balanced and fresh.
Pairing suggestions:
- Simple green or wedge salad for brightness and crunch
- Parmesan crackers or cheese crisps for a salty, crunchy contrast
- Warm crusty or homemade bread to soak up the savory broth
Recipe overview: This Pesto Chicken Noodle Soup yields about 6 servings and takes approximately 30 minutes total (about 10 minutes prep and 20 minutes cook time). It’s easy to scale and adjust based on pantry availability and family preferences.
Pesto Chicken Noodle Soup Recipe
Easy chicken noodle soup with the herbal, fresh flavor of basil pesto. Ready in less than 30 minutes and made mostly with pantry staples.
Equipment
- Large stock pot
Ingredients
- 2 tablespoons olive oil
- 1 large Vidalia onion, diced
- 2 large carrots, small diced
- 1 large celery stalk, diced
- 3 garlic cloves, minced
- 1 1/2 cups shredded chicken breast
- 6 cups chicken stock, homemade or store-bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped parsley
- 1 cup uncooked ditalini or other short cut pasta
- 3 tablespoons basil pesto
- Kosher salt and freshly ground pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Add the diced onion and cook until softened, about 3–4 minutes.
- Add the carrots and celery and continue to cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Add the shredded cooked chicken and stir to combine. Pour in the chicken stock, then add the thyme, parsley, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
- Stir in the pasta and simmer for about 8–10 minutes or until the pasta is al dente. Cooking times may vary depending on pasta type.
- Remove the pot from the heat and stir in the basil pesto until evenly incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with extra chopped basil if desired, or cool and transfer to airtight containers for freezing.
Notes
This soup can be made up to three days in advance and stored in the refrigerator. Freeze in portions for up to three months for quick meals later. When reheating frozen soup, add a splash of stock or hot water if the pasta absorbs too much liquid.
Nutrition
Estimated per serving: Calories: 290 kcal; Carbohydrates: 37 g; Protein: 11 g; Fat: 11 g; Saturated Fat: 2 g; Cholesterol: 8 mg; Sodium: 435 mg; Potassium: 458 mg; Fiber: 2 g; Sugar: 9 g; Vitamin A and C present. Nutrition values are estimates and should be used as a guide.