Description
A comforting and flavorful Lemony Pesto Chicken Noodle Soup featuring tender chicken, fresh vegetables, and vibrant herbs simmered in a rich chicken bone broth, finished with bright lemon juice and creamy basil pesto for a deliciously cozy meal perfect for chilly days.
Ingredients
Scale
Base
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
Vegetables & Herbs
- 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, to taste
- 2 cups chopped broccoli florets
- 2 cups baby spinach, chopped
- 1/4 cup chopped parsley
Liquids & Broth
- 8 cups chicken bone broth
- 2 tablespoons lemon juice
Protein
- 1 pound boneless chicken breasts or thighs
Additional
- 1/2 cup basil pesto
- 2-3 cups egg noodles
- parmesan and fresh dill, for serving
Instructions
- Sauté Aromatics: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the chopped onions and cook for 3-5 minutes until they soften. Then add the sliced shallots, chopped garlic, celery, carrots, fresh thyme, rosemary, and crushed fennel. Season generously with salt and black pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
- Add Broth and Chicken: Pour in the chicken bone broth and bring the mixture to a boil over high heat. Stir in the boneless chicken breasts or thighs along with the chopped broccoli florets. For added depth of flavor, add a parmesan rind if available. Cover the pot and reduce heat to simmer for 20 minutes, until the chicken is fully cooked through. Optionally, you may simmer it on low for 4-6 hours for richer flavor.
- Shred Chicken and Add Greens & Pesto: Remove the chicken from the pot and shred it using two forks. Discard the parmesan rind. Return shredded chicken to the soup and stir in the basil pesto, chopped spinach, and lemon juice. Taste the broth and adjust seasoning with salt and pepper as needed. Bring the soup back to a gentle boil.
- Cook Noodles and Finish: Add the egg noodles to the boiling soup and cook for 6-8 minutes until tender. Stir in the chopped parsley. Allow the flavors to meld for a minute before serving.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese and sprigs of fresh dill if desired. Serve hot for a cozy and nourishing meal.
Notes
- This soup is hearty and packed with protein, vegetables, and nutrient-rich herbs, making it a perfect nourishing meal.
- The addition of basil pesto and lemon gives bright, fresh flavors that elevate the traditional chicken noodle soup.
- Using bone broth adds richness and depth, enhancing the overall taste and nutritional value.
- For a longer slow-simmered flavor, the soup can be cooked on low heat for several hours before adding noodles.
- Parmesan rind is optional but imparts a lovely umami essence to the broth.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 399 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
