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Ingredients1 h 10 m servings 174
Original recipe yields 8 servings
- 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.
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- Cook's Note:
- If omitting cream of chicken soup, this is a great low-sodium soup.
Per Serving: 174 calories; 11.2 9.6 9.8 30 597 Full nutrition
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