Description
A hearty and vibrant Lemony Pesto Chicken Noodle Soup that combines tender chicken, fresh vegetables, fragrant herbs, and comforting egg noodles in a flavorful chicken bone broth. Enhanced with basil pesto and a bright splash of lemon juice, this soup is perfect for cozy winter nights or anytime you crave a nutritious, satisfying meal.
Ingredients
Scale
Base
- 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, to taste
- 8 cups chicken bone broth
Protein and Vegetables
- 1 pound boneless chicken breasts or thighs
- 2 cups chopped broccoli florets
- 2 cups baby spinach, chopped
Flavor Enhancers
- 1/2 cup basil pesto
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- Parmesan and fresh dill, for serving
Carbohydrates
- 2-3 cups egg noodles
Instructions
- Sauté Vegetables: Melt the olive oil and butter in a large Dutch oven over medium heat. Add the chopped onions and cook for 3-5 minutes until translucent. Then add sliced shallots, chopped garlic, celery, carrots, fresh thyme, rosemary, crushed fennel, and season with salt and black pepper. Cook for another 5 minutes, stirring occasionally to let the flavors meld.
- Add Broth and Chicken: Pour in the chicken bone broth and bring the mixture to a boil over high heat. Stir in the raw chicken breasts or thighs along with the chopped broccoli florets. If available, add a parmesan rind for extra depth of flavor. Cover the pot and cook for 20 minutes until the chicken is fully cooked. Alternatively, you may reduce the heat and let it simmer gently for 4-6 hours if you prefer a slow-cooked broth.
- Shred and Season: Remove the chicken and shred it using two forks, discarding any bones if present. Remove the parmesan rind from the soup. Stir in the basil pesto, chopped spinach, and lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper as needed. Bring the soup back to a boil.
- Cook Noodles and Finish: Add the egg noodles to the boiling soup and cook for 6-8 minutes until tender but still slightly firm. Stir in the chopped parsley for freshness. Serve the soup hot, garnished with freshly grated parmesan cheese and sprigs of fresh dill if desired for an herbal lift.
Notes
- This soup is hearty and packed with protein, a variety of vegetables, and nutrient-dense herbs, making it both nutritious and comforting.
- Perfect for cold weather, offering a cozy and satisfying meal for the whole family.
- You can adjust the noodle quantity depending on how thick or brothy you prefer your soup.
- If you don’t have a parmesan rind, the soup will still be flavorful but consider adding extra parmesan towards the end for richness.
- Leftovers reheat well and flavors improve after sitting overnight.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 399 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 85mg
