Name: Lemon-Pesto Chicken Soup recipe
Ingredients: 2 tablespoons unsalted butter;1 tablespoon olive oil;½ yellow onion, chopped;2 stalks celery, chopped;3 carrots, chopped;1 clove garlic, minced;1 teaspoon lemon-pepper seasoning;½ teaspoon celery salt;8 cups low-sodium chicken broth;1 (10.5 ounce) can condensed cream of chicken soup;1 cup shredded cooked chicken;1 lemon, juiced;2 tablespoons pesto

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Ingredients

2 tablespoons unsalted butter 1 tablespoon olive oil ½ yellow onion, chopped 2 stalks celery, chopped 3 carrots, chopped 1 clove garlic, minced 1 teaspoon lemon-pepper seasoning ½ teaspoon celery salt 8 cups low-sodium chicken broth 1 (10.5 ounce) can condensed cream of chicken soup 1 cup shredded cooked chicken 1 lemon, juiced 2 tablespoons pesto

Nutrition Info

173.9 calories carbohydrate: 9.6 g cholesterol: 29.5 mg fat: 11.2 g fiber: 1.9 g protein: 9.8 g saturatedFat: 4.2 g servingSize: - sodium: 597 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a soup pot over medium-high heat. Add olive oil, onion and celery, cook for 10 minutes until vegetables have softened. Add carrots, garlic, lemon-pepper seasoning, and celery salt, saute for an additional 10 minutes.
Whisk together chicken broth, cream of chicken soup, and shredded chicken in a large bowl. Add broth mixture to the soup pot and bring to a boil. Reduce heat to medium-low. Add lemon juice and pesto and simmer for 20 minutes.

Recipe Yield

8 servings

Recipe Note

A very flavorful, lemony chicken soup with pesto that has a nice kick to it.

Alternatives to this recipe

Lemon-Pesto Chicken Soup

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