Lemon-Pesto Chicken Soup recipe

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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

  1. 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.

  2. 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.

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