Description
A comforting and flavorful Lemony Pesto Chicken Noodle Soup packed with tender chicken, fresh vegetables, fragrant herbs, and a bright lemony twist. Perfect for cozy winter evenings, this soup features a hearty broth enriched with pesto and fresh spinach, balanced by the zing of lemon juice and topped with parmesan and dill.
Ingredients
Scale
Base Ingredients
- 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
Broth and Protein
- 8 cups chicken bone broth
- 1 pound boneless chicken breasts or thighs
- 2 cups chopped broccoli florets
Finishing Ingredients
- 1/2 cup basil pesto
- 2 cups baby spinach, chopped
- 2 tablespoons lemon juice
- 2-3 cups egg noodles
- 1/4 cup chopped parsley
- Parmesan cheese and fresh dill, for serving
Instructions
- Prepare the Base: 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 softened. Then add the sliced shallots, chopped garlic, celery, carrots, fresh thyme leaves, rosemary, and crushed fennel. Season with salt and black pepper, and cook for another 5 minutes to allow the flavors to develop.
- Add Broth and Cook 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. If available, add a parmesan rind to enrich the broth. Cover the pot and cook for 20 minutes, or until the chicken is cooked through. The soup can also be left to simmer gently on low heat for 4 to 6 hours for deeper flavor.
- Shred Chicken and Add Final Ingredients: Remove the cooked chicken and shred it into bite-sized pieces. Remove and discard the parmesan rind. Stir shredded chicken back into the soup along with the basil pesto, chopped baby spinach, and lemon juice. Taste and adjust seasoning with salt and pepper. Bring the soup back to a gentle boil.
- Cook Noodles and Garnish: Add the egg noodles and cook for 6-8 minutes until tender. Stir in the chopped parsley. Serve the soup hot, garnished with freshly grated parmesan cheese and sprigs of fresh dill if desired.
Notes
- This hearty soup is full of protein, nutritious vegetables, and aromatic herbs, making it an ideal nourishing meal on cold winter nights.
- If you do not have chicken bone broth, homemade or good quality store-bought chicken broth can be substituted.
- Adjust the amount of egg noodles based on your preferred soup thickness; add more for a heartier noodle soup or less for a broth-focused meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 399 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 85 mg
