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

C R Henning
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If omitting cream of chicken soup, this is a great low-sodium soup.

Nutrition Facts

174 calories; 11.2 g total fat; 30 mg cholesterol; 597 mg sodium. 9.6 g carbohydrates; 9.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
08/10/2019
I left out the condensed soup to keep it healthy. It was a really good soup. My veggies all cooked up quicker than 10 minutes, so just keep an eye on them. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/10/2019
I left out the condensed soup to keep it healthy. It was a really good soup. My veggies all cooked up quicker than 10 minutes, so just keep an eye on them. Read More
Rating: 4 stars
08/10/2019
I left out the condensed soup to keep it healthy. It was a really good soup. My veggies all cooked up quicker than 10 minutes, so just keep an eye on them. Read More