Oh my gosh, you HAVE to try my creamy pesto chicken soup, it’s become my absolute go-to when I need something comforting yet packed with flavor. Picture this: tender chicken swimming in the creamiest, most vibrant green broth, with that gorgeous pesto swirl and just enough spinach to make you feel virtuous. I first made this on a rainy Tuesday when I was craving something cozy but didn’t want to spend hours cooking. Thirty minutes later? Magic happened.
What makes this soup special is how ridiculously adaptable it is. Fighting a cold? The garlic and broth will have you feeling better in no time. Watching carbs? Swap the cream for coconut milk, it’s just as luscious. And when my kids turn up their noses at “green soup,” I just call it “superhero soup” and suddenly it’s their favorite. Trust me, once you taste that first spoonful of creamy, herby goodness, you’ll understand why this recipe never leaves my weekly rotation.
Why You’ll Love This Creamy Pesto Chicken Soup
Let me tell you why this soup has become my kitchen superstar, it’s basically everything you want in one bowl:
- Weeknight lifesaver: Ready in 30 minutes flat! I’ve made this after work when I’m too tired to think, and it still tastes like I spent hours.
- Flavor bomb: That pesto swirl? Absolute magic. It gives every spoonful that fresh, herby punch that makes boring chicken soup seem like restaurant food.
- Secretly healthy: Between the protein-packed chicken and vitamin-loaded spinach, you’re getting nutrients without even trying. My kids don’t even notice they’re eating greens!
- Diet chameleon: Keto? Swap in coconut milk. Watching calories? Almond milk works beautifully. I’ve even made it vegan with chickpeas instead of chicken!
- Comfort in a bowl: When cold season hits, the garlicky broth feels like a warm hug for your immune system. Bonus: it reheats like a dream.
Seriously, this soup checks all the boxes, easy, delicious, and good for you. What’s not to love? What’s not to love?
PrintIrresistible 30-Minute Creamy Pesto Chicken Soup Recipe
A creamy and flavorful pesto chicken soup that’s easy to make, packed with nutrients, and perfect for any meal. This soup is healthy, comforting, and can be customized for various diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Lactose
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup pesto
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan (optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Add onion and garlic, sauté for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and stir in heavy cream, pesto, salt, and pepper.
- Simmer for 10 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Top with Parmesan if desired and serve hot.
Notes
- For keto, use full-fat cream and skip the Parmesan if needed.
- For low-calorie, replace heavy cream with almond milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Pesto Chicken Soup
Here’s everything you’ll need to make this dreamy soup, I promise it’s all simple stuff you might already have! The pesto is the star here, so don’t skimp on quality:
- 2 tbsp olive oil, Just enough to get things sizzling
- 1 lb chicken breast, diced into bite-sized pieces (thighs work too if you prefer richer flavor)
- 1 onion, chopped, Yellow or white, whatever’s in your pantry
- 3 cloves garlic, minced, More if you’re fighting a cold!
- 4 cups chicken broth, Homemade if you’re fancy, boxed if you’re busy (no judgment here)
- 1 cup heavy cream, Or coconut milk for dairy-free (full-fat gives the best texture)
- 1/2 cup pesto, Store-bought works, but homemade? *Chef’s kiss*
- 1 tsp salt, Adjust to taste after adding the pesto
- 1/2 tsp black pepper, Freshly cracked if you’ve got it
- 1 cup spinach, roughly chopped, Packed full for extra nutrients
- 1/2 cup grated Parmesan (optional), Because everything’s better with cheese
See? Nothing crazy! Just fresh, simple ingredients that come together in the most magical way. Now let’s get cooking! Now let’s get cooking!
How to Make Creamy Pesto Chicken Soup
Okay, let’s dive into making this dreamy soup! I promise it’s easier than you think, just follow these simple steps and you’ll have restaurant-quality creamy pesto chicken soup in no time.
Step 1: Sauté the Chicken and Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Toss in your diced chicken, don’t crowd the pan too much or it’ll steam instead of browning. Let it cook undisturbed for about 2 minutes per side until you get those gorgeous golden bits.
Now add your chopped onion and minced garlic. This is where the magic starts! Stir everything together and let it cook for about 2 minutes until the onions turn translucent and your kitchen smells amazing. Careful not to burn the garlic, if it starts browning too fast, just lower the heat a smidge.
Step 2: Build the Soup Base
Time for liquids! Pour in your chicken broth and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to a simmer, you want happy little bubbles, not a rolling boil.
Here comes the creamy part: slowly stir in your heavy cream or coconut milk. Now for the star ingredient, the pesto! I like to dollop it in and then whisk gently to distribute evenly. Don’t worry if it looks a bit separated at first; keep stirring and it’ll come together beautifully. Let this simmer for about 10 minutes, this lets all the flavors get to know each other.
Step 3: Finish with Greens and Serve
Almost done! Toss in your chopped spinach and stir just until it wilts, about 2 minutes max. Overcooked spinach turns sad and mushy, and we want bright, vibrant greens in every bite.
Now taste and adjust seasoning if needed. Sometimes I add an extra spoonful of pesto if I want more herb flavor. Ladle into bowls and top with grated Parmesan if you’re feeling fancy. Grab some crusty bread and enjoy your masterpiece!
Tips for the Best Creamy Pesto Chicken Soup
After making this soup more times than I can count, here are my foolproof tips for absolute perfection every single time:
- Pesto matters: Homemade pesto makes all the difference, that fresh basil flavor just sings! But if you’re using store-bought (no shame!), taste it first, some brands are saltier than others.
- Cream control: Want it extra creamy? Add more cream. Prefer it lighter? Thin with extra broth. I usually start with 3/4 cup cream and adjust from there.
- Chicken tricks: For super tender chicken, don’t overcook it in the first step, just get some color on it since it’ll finish cooking in the broth.
- Spinach timing: Add the greens right before serving so they stay bright green and don’t turn that sad cafeteria-green color.
- Flavor booster: A squeeze of lemon juice at the end balances all that richness beautifully, trust me on this one!
Follow these simple tricks, and you’ll have soup that tastes like it took hours to make, our little secret! our little secret!
Variations of Creamy Pesto Chicken Soup
One of my favorite things about this soup is how easily you can mix it up based on what’s in your fridge or your dietary needs! Here are some of my go-to twists:
- Protein swaps: Turkey bacon adds smoky depth (crisp it first!), or try shrimp for a pescatarian version, just add them at the end since they cook fast.
- Greens galore: Kale works instead of spinach (just cook it a minute longer), or toss in arugula for peppery bite.
- Keto magic: Stick with full-fat cream and add extra chicken, maybe even some sliced mushrooms for bulk.
- Low-calorie: Swap cream for unsweetened almond milk and load up on extra veggies like zucchini.
- Pesto alternatives: Out of basil pesto? Sun-dried tomato pesto makes a gorgeous rosy version!
The possibilities are endless, this soup is like your favorite little black dress, just waiting for fun accessories!
Serving Suggestions for Creamy Pesto Chicken Soup
Okay, let’s talk about how to serve this beauty! My absolute favorite way is with a big hunk of crusty bread, perfect for soaking up every last drop of that creamy pesto goodness. When I’m feeling fancy, I’ll toast some sourdough and rub it with garlic first (game changer!).
For a lighter meal, pair it with a simple arugula salad dressed with lemon. Leftovers? Just reheat gently on the stove, add a splash of broth if it thickens up too much. And pro tip: always stir in a fresh dollop of pesto right before serving to wake up all those flavors!
Nutritional Information for Creamy Pesto Chicken Soup
Now, let’s talk numbers, but remember, these can vary based on your specific ingredients (especially if you tweak the cream or pesto). Here’s the breakdown per generous bowl (about 1.5 cups):
- Calories: Around 320, hearty but not heavy
- Protein: 25g from all that chicken, keeps you full for hours
- Fat: 22g (10g saturated), that’s where the creamy magic happens
- Carbs: Just 6g, mostly from the pesto and veggies
- Sodium: 800mg, adjust by using low-sodium broth if needed
Using coconut milk instead of cream? You’ll save about 50 calories per serving. And that spinach packs in vitamin A, C, and iron, so you’re basically drinking a health elixir that tastes like comfort food!
FAQs About Creamy Pesto Chicken Soup
I get asked about this soup ALL the time, so here are answers to the most common questions, consider this our little soup hotline!
Can I freeze this creamy pesto chicken soup?
Absolutely! Just leave out the cream and spinach when making it for the freezer. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream and spinach. The pesto stays vibrant this way!
Is this soup gluten-free?
Yes! As long as your pesto and broth are gluten-free (check labels), you’re golden. I’ve served this to my gluten-sensitive friends with zero issues.
What’s the best pesto for immune-boosting benefits?
Make it with fresh basil (packed with magnesium), garlic (natural antiviral), and pine nuts (zinc-rich). This combo turns your soup into a wellness powerhouse!
How can I make it keto-friendly?
Easy! Use full-fat coconut milk instead of cream, add extra chicken or turkey bacon, and skip any starchy toppings. Comes in under 5g net carbs per serving!
Why does my soup separate when reheating?
Don’t panic! Just whisk it gently as it heats. The fats naturally separate a bit, adding a splash of broth helps bring it back together beautifully.
Okay, soup lovers, I need to hear from you! Did this creamy pesto chicken soup become your new favorite like it did mine? Drop me a comment below with your twists (I’m always looking for new ideas!) or give it a star rating if you tried it. Nothing makes me happier than hearing how these recipes turn out in your kitchens, it’s like we’re cooking together!