Name: Creamy Pesto Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 8 cups chicken stock; 1 cup chopped carrots (about 2-3 large carrots); 3/4 cup chopped celery (about 2 stalks); 1/4 cup chopped parsley; 2 chicken breasts, shredded (rotisserie chicken recommended); 1 cup uncooked noodles (or one handful, see note); 1 tablespoon pesto; Juice from 1/2 a lemon (about 1 tablespoon); 3/4 teaspoon salt; 1/4 teaspoon pepper

If you’re craving something warm, comforting, and bursting with flavor, then this Creamy Pesto Chicken Noodle Soup Recipe is exactly what you need. I absolutely love how this soup combines the classic goodness of chicken noodle with a fresh, vibrant twist from pesto and a creamy touch that makes every spoonful feel like a hug. Whether you’re under the weather or just want a cozy dinner, you’ll find that this recipe is not only easy but also incredibly satisfying.

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Why You’ll Love This Recipe

Comfort food with a twist: The pesto adds a bright, herbal note that lifts this soup above the usual chicken noodle.
Quick and simple: You can have this on the table in under 30 minutes, making weeknights stress-free.
Versatile and adaptable: Use leftover rotisserie chicken for an easy shortcut or make it from scratch.
Perfect creamy texture: The gentle touch of pesto blends everything into a luscious, cozy bowl.

A white bowl filled with clear broth soup containing thin yellow noodles and shredded light-colored chicken pieces spread evenly throughout. There are small chunks of orange carrot and pale green celery pieces mixed in. A few bright green parsley leaves are placed on top as garnish. A silver spoon stands inside the bowl. The bowl sits on a white marbled surface next to a blue and white striped cloth napkin and some fresh parsley leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here come together easily and pack incredible flavor. I always suggest picking a good-quality chicken stock and a vibrant fresh pesto to really make this soup sing.

Chicken stock: This is the soul of the soup—homemade or a rich store-bought stock works beautifully.
Carrots: They add just the right hint of sweetness and texture.
Celery: I like using fresh stalks for that subtle savory crunch.
Uncooked noodles: Egg noodles or any small pasta shape you love will do. I’ve tried both and both work great.
Chicken breasts: I usually shred rotisserie chicken—it saves tons of time and adds great flavor.
Pesto: Use a basil pesto that’s full-bodied but not overpowering—you’ll want that creamy herbal flavor throughout.
Lemon juice: The fresh acidity brightens up the soup and balances the creaminess.
Parsley: Adds a pop of color and fresh herbal zing.
Salt and pepper: To taste, but don’t skip these—they elevate every flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Pesto Chicken Noodle Soup Recipe is so easy to personalize. Whether you want it lighter, add more veggies, or make it dairy-free, there’s always a way to tailor it to your taste and pantry.

Add cream or coconut milk: If you want an even richer soup, stirring in a splash of cream or coconut milk makes it irresistibly smooth.
Swap the pesto: Try sun-dried tomato pesto or even arugula pesto for a different herbal spin—I’ve found it keeps things interesting.
Make it gluten-free: Use your favorite gluten-free noodles and double-check your stock for gluten content.
Extra veggies: Toss in some spinach leaves or peas towards the end for a nutritional boost without overpowering flavors.

How to Make Creamy Pesto Chicken Noodle Soup Recipe

Step 1: Simmer the Stock and Veggies

Start by bringing your chicken stock to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and add your chopped carrots and celery. I love when the veggies get tender but still have a bit of bite—it usually takes about 10 minutes. Then toss in the noodles so they can cook right in the broth. Keep an eye on the texture; you want them perfectly soft but not mushy.

Step 2: Add the Chicken and Pesto

Next, gently stir in your shredded chicken. Using rotisserie chicken here is such a lifesaver—I just shred it straight into the pot and let it warm through. Then comes my favorite part: stirring in the pesto, lemon juice, chopped parsley, salt, and pepper. The pesto melds all the flavors together and gives the soup that beautiful creamy finish, no cream needed. Once everything is combined and heated through, it’s ready to serve!

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Pro Tips for Making Creamy Pesto Chicken Noodle Soup Recipe

Use rotisserie chicken: This shortcut adds amazing flavor and saves time; I discovered it’s a total game-changer for quick soups.
Don’t overcook noodles: I learned the hard way that mushy noodles ruin the texture—cook them just until tender and serve promptly.
Add pesto off heat: Stirring in pesto after turning off the burner preserves its fresh, bright flavor perfectly.
Taste and adjust seasoning last: Soup often needs a final salt and pepper tweak after cooking to balance flavors.

How to Serve Creamy Pesto Chicken Noodle Soup Recipe

A bowl of noodle soup is shown being held by woman's hands, the noodles are light yellow and layered with small orange carrot pieces, pale green celery slices, and bits of white shredded chicken mixed evenly throughout. The broth is clear with a light golden hue, and some green parsley leaves are scattered on top for color. A silver spoon rests inside the white bowl, dipping slightly into the broth on the right side. The person holding the bowl wears a dark gray sweater, and the background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl with a sprinkle of extra chopped parsley and a little freshly grated Parmesan for that sharp salty hit. Sometimes, I add a few crushed red pepper flakes if I’m craving a tiny kick.

Side Dishes

Warm crusty bread or garlic baguette slices are my go-to sides—they’re perfect for dunking into all that delicious broth. A simple mixed green salad also pairs nicely to lighten things up.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in mini bread bowls—they always wow guests and make the meal feel extra special. Another fun idea: garnish with edible flowers or a drizzle of chili oil for color and a flavor twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. To keep the noodles from getting soggy, I sometimes drain the broth from the noodles before storing and add fresh broth at reheating.

Freezing

I’ve found this soup freezes well if you leave the noodles out and add them fresh when reheating. Freeze the broth and chicken portion separately in freezer-safe containers for up to 2 months.

Reheating

When reheating, warm the soup gently on the stovetop, then add fresh cooked noodles right before serving to revive that perfect texture. This little extra step really keeps the soup tasting fresh.

FAQs

Can I use leftover chicken instead of cooking it fresh?

Absolutely! Using leftover or rotisserie chicken is my favorite shortcut and adds great flavor without extra effort.
What type of noodles work best in this recipe?

Egg noodles are classic, but any small pasta shape like orzo or ditalini works well. Just adjust cooking time accordingly so they don’t overcook.
Can I make this soup dairy-free?

Yes! This Creamy Pesto Chicken Noodle Soup Recipe is naturally creamy without cream, so just check that your pesto is dairy-free or make your own blend without cheese.
How can I prevent the noodles from getting mushy?

Cook noodles just until tender, and consider cooking them separately or adding fresh noodles when reheating leftovers to keep that perfect texture.

Final Thoughts

This Creamy Pesto Chicken Noodle Soup Recipe quickly became one of my go-to comfort meals, especially when I want something that feels like a warm hug but with a fresh spin. It’s incredibly forgiving, simple to make, and so full of flavor that my family goes crazy for it every time. If you want a soup that’ll impress without a ton of fuss, give this one a try—I promise you won’t regret it!