If you’re looking for a soup that’s comforting, vibrant, and just bursting with flavor, you’re in for a treat with this Lemony Pesto Chicken Noodle Soup Recipe. I absolutely love how the tangy lemon and rich pesto blend perfectly with tender chicken and hearty veggies, creating a bowl that’s cozy yet refreshing — perfect for any day you need a little pick-me-up in a bowl. Stick around because I’m about to share all my secrets to make this fan-freaking-tastic soup right in your own kitchen!

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Why You’ll Love This Recipe

Bursting with Flavor: The lemon and pesto add a fresh, zesty note that lifts traditional chicken noodle soup to a new level.
Loaded with Nutrients: Packed with fresh veggies and herbs, it’s as nourishing as it is delicious.
Comfort in a Bowl: The rich broth and tender chicken make it the perfect cozy meal you’ll crave on chilly days.
Easy to Customize: You can tweak ingredients and cooking time to fit your schedule and pantry staples.

A bowl of clear broth soup filled with light yellow pasta pieces that have jagged edges floating on the surface, with small orange carrot slices peeking through and fresh green dill sprigs scattered on top. The soup has a slightly oily surface with specks of black pepper visible, and thin shavings of a pale yellow cheese resting on some pasta. The bowl is rough-textured and earthy in tone, set against a dark background with a spoon resting inside. In the background, there is a white bowl with yellow cheese wedges and dill, and a round brown loaf of bread on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Lemony Pesto Chicken Noodle Soup, lemon pesto chicken soup, easy comforting chicken noodle soup, healthy lemon herb chicken soup, flavorful chicken soup recipes

Ingredients You’ll Need

The magic of this Lemony Pesto Chicken Noodle Soup Recipe comes from a mix of classic soup vegetables and bright herby flavors. I like shopping for fresh thyme and rosemary when they’re in season — it really makes the soup sing.

Flat lay of a small bowl of extra virgin olive oil and salted butter, one chopped yellow onion, two sliced shallots, six garlic cloves, four ribs of chopped celery, six chopped carrots, a small pile of fresh thyme leaves, a tablespoon of chopped fresh rosemary, a teaspoon of crushed fennel seeds, a large pot of chicken bone broth, two boneless chicken breasts, a small bowl of chopped broccoli florets, a small bowl of basil pesto, a handful of chopped baby spinach, a lemon wedge with juice dripping, a small heap of egg noodles, a small bowl of chopped parsley, parmesan cheese wedges and fresh dill sprigs placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Lemony Pesto Chicken Noodle Soup, lemon pesto chicken soup, easy comforting chicken noodle soup, healthy lemon herb chicken soup, flavorful chicken soup recipes

Extra virgin olive oil: I use this for a rich, fruity base flavor that blends beautifully with butter.
Salted butter: Adds creaminess and depth to the soup — don’t skip it!
Yellow onion: Gives the broth a sweet, mellow foundation.
Shallots: Milder and more delicate, they bring a subtle sweetness that balances garlic perfectly.
Garlic: Of course, it’s all about that garlicky warmth.
Celery and carrots: Classic soup veggies that add crunch and natural sweetness.
Fresh thyme leaves: Fresh herbs make all the difference — they brighten each spoonful.
Fresh rosemary: This woodsy flavor pairs beautifully with chicken and lemon.
Crushed fennel: A little sweet licorice note that surprises and delights.
Salt and black pepper: Essential for seasoning and balancing flavors.
Chicken bone broth: The heart of the soup, rich and nourishing.
Boneless chicken breasts or thighs: I prefer thighs because they stay juicy, but breasts work just as well.
Broccoli florets: Adds texture and color – plus, sneaky extra veggies for picky eaters.
Basil pesto: I always keep a jar in the fridge; it melts into the soup and makes it utterly luscious.
Baby spinach: Wilted spinach gives a fresh, leafy green boost.
Lemon juice: This is the star that adds brightness and that signature “lemony” punch.
Egg noodles: Soft, tender, and perfect for soaking up the broth.
Chopped parsley: Fresh parsley adds a lovely color and subtle herbiness at the end.
Parmesan and fresh dill (for serving): Totally optional but trust me, they make a beautiful finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Lemony Pesto Chicken Noodle Soup Recipe is. Depending on what you have on hand or your mood, it’s super easy to tweak — that’s part of why I make it so often!

Vegetarian version: Just skip the chicken and use extra veggies and vegetable broth, and toss in some cannellini beans for protein — it’s still hearty and flavorful.
Gluten-free option: I swap in gluten-free noodles or rice noodles to make it friendly for all diets without losing the cozy feeling.
Herb swaps: If rosemary isn’t your favorite, try fresh oregano or tarragon for a different twist that still pairs with lemon and pesto.
Spice it up: My family sometimes adds a pinch of red pepper flakes for a gentle heat that complements the fresh herbs beautifully.

How to Make Lemony Pesto Chicken Noodle Soup Recipe

Step 1: Sauté Your Base for Maximum Flavor

This is where the soup’s soul starts to develop. I melt together olive oil and salted butter in my big Dutch oven over medium heat until the butter bubbles — that combo gives the broth a beautiful velvet richness. Then, toss in your chopped yellow onions. Let them soften for about 3-5 minutes; you want them translucent and sweet rather than browned. Next, add the sliced shallots, chopped garlic, celery, and carrots along with fresh thyme, rosemary, and crushed fennel. Sprinkle on salt and black pepper to start building layers of flavor. Cook this all together for another 5 minutes, stirring occasionally so nothing sticks or burns. This step is crucial — it releases the aromatics and sets your soup up for success.

Step 2: Simmer the Chicken and Broth

Pour in your chicken bone broth and crank the heat until the soup reaches a boil. I like to stir in my raw chicken breasts or thighs right now, plus the broccoli florets. Pro tip: if you have a parmesan rind hiding in your fridge, drop that in the pot too — it adds deep, savory umami that’s almost magical. Cover the pot, reduce the heat to low, and let everything simmer gently for about 20 minutes, or until your chicken is fully cooked and tender. If you’re short on time, you can eat this right away; but if you’ve got a few hours, leaving it to simmer on the lowest heat for up to 4-6 hours only intensifies the flavor. I’ve done this many times and seriously, it’s worth the wait.

Step 3: Shred, Season, and Add the Finishing Touches

Carefully remove your chicken from the pot and shred it into bite-sized pieces — I like to use two forks for a tender pull-apart texture. Don’t forget to fish out that parmesan rind if you added one earlier. Now stir in the basil pesto, chopped baby spinach, and freshly squeezed lemon juice. This combo creates that signature bright, herbal, and creamy balance that makes this soup so unique. Do a quick taste test and season with more salt and pepper if needed. Bring the soup back to a gentle boil, then add your egg noodles. Cook them for 6-8 minutes until they’re perfectly tender, no mushy noodles allowed! Finally, stir in fresh parsley for a pop of color and freshness right at the end.

Pro Tips for Making Lemony Pesto Chicken Noodle Soup Recipe

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Pro Tips for Making Lemony Pesto Chicken Noodle Soup Recipe

Use Bone Broth for Depth: I always use chicken bone broth—or make my own—to add richness that plain broth just can’t match.
Don’t Skip the Parmesan Rind: Adding a rind while simmering layers in umami that makes every bite more satisfying.
Add Noodles Last: Cooking noodles directly in the soup keeps them from getting overcooked or soggy when reheated.
Adjust Lemon Brightness at the End: Lemon juice can overwhelm if added too early, so I always add it right before serving.

How to Serve Lemony Pesto Chicken Noodle Soup Recipe

A white bowl filled with a clear broth soup that has soft textured vegetable pieces like white dumpling strips, bright orange carrot slices, and green herbs floating on top, including fresh dill and chopped green onions; a silver spoon rests inside the bowl with a woman's hand holding it gently from the side. Behind the bowl, another white bowl contains light yellow cheese wedges and extra sprigs of fresh dill. To the right, there is a piece of crusty brown bread on a piece of brown paper. All items are set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Lemony Pesto Chicken Noodle Soup, lemon pesto chicken soup, easy comforting chicken noodle soup, healthy lemon herb chicken soup, flavorful chicken soup recipes

Garnishes

When I serve this, I love a generous sprinkle of freshly grated parmesan and a few sprigs of fresh dill on top. The dill adds a subtle herby brightness that dances beautifully with the lemony broth, and the parmesan melts slightly for extra indulgence. Some days, I also toss on a little red pepper flake for a gentle kick — totally optional but so good!

Side Dishes

This soup is a meal on its own, but for a heartier spread, my go-to sides are crispy garlic bread or a simple mixed greens salad with lemon vinaigrette to echo the soup’s bright notes. On lazy weekends, I pair it with warm, flaky biscuits — the combo is downright irresistible.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls — it’s such a fun way to impress guests and makes the meal feel extra cozy. Sometimes I drizzle a little extra pesto on top right before serving to add a vibrant pop of color and herbal aroma. Little details like that make a meal memorable!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the refrigerator. Because the noodles soak up broth over time, I usually keep the noodles separate when possible, or add a splash of broth or water when reheating to loosen things up. This keeps the soup tasting fresh and prevents the noodles from getting mushy.

Freezing

This soup freezes beautifully if you leave out the noodles before freezing. Freeze the broth, chicken, and veggies in portioned containers. When you’re ready to eat, thaw it, heat gently, and cook fresh noodles directly in the soup. I discovered this trick after my first freezing attempt turned noodles into a sad mush!

Reheating

I reheat gently on the stove over medium-low heat, stirring occasionally. If you pre-cooked noodles with the soup, add a splash of broth or water to loosen the mixture and avoid dryness. Adding fresh herbs or a squeeze of lemon juice after reheating really perks the flavors back up.

FAQs

Can I make the Lemony Pesto Chicken Noodle Soup Recipe dairy-free?

Absolutely! Simply skip the butter and use olive oil or a dairy-free spread instead. Leave out the parmesan rind and topping or substitute with a dairy-free cheese alternative or nutritional yeast to keep the rich umami flavors.
What’s the best type of chicken to use in this soup?

I prefer boneless, skinless chicken thighs because they stay tender and juicy even after simmering; however, breasts work well too if that’s what you have. Just avoid dark meat with bones as they need longer cooking times.
Can I use store-bought pesto?

You can! A good-quality store-bought basil pesto works just fine and saves time. However, homemade pesto gives your soup a fresher, brighter flavor if you have the chance to make it.
How do I avoid mushy noodles in the soup?

To keep noodles from getting mushy, add them during the last stage of cooking just long enough to become tender (6-8 minutes). When storing leftovers, consider keeping noodles separate and adding fresh noodles when reheating.
Can I prepare this recipe in a slow cooker?

Yes! Sauté the aromatics on the stove first, then add everything except noodles, pesto, spinach, and lemon juice to your slow cooker. Cook on low for 4-6 hours. Add the remaining ingredients and noodles in the last 30 minutes of cooking.

Final Thoughts

This Lemony Pesto Chicken Noodle Soup Recipe has quickly become a family favorite in my kitchen, partly because it’s so easy to make but truly feels special. Each spoonful tells a story of cozy winter nights, bright spring evenings, or anytime in between when you want something nourishing but full of life. Give it a try — I promise you’ll come back to this recipe again and again, just like I do.