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Lemon-Pesto Chicken Soup

Rated as 4 out of 5 Stars

"A very flavorful, lemony chicken soup with pesto that has a nice kick to it."
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1 h 10 m servings 174
Original recipe yields 8 servings


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  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.


  • Cook's Note:
  • If omitting cream of chicken soup, this is a great low-sodium soup.

Nutrition Facts

Per Serving: 174 calories; 11.2 9.6 9.8 30 597 Full nutrition

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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.