Name: Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 cups chicken stock; 3/4 teaspoon salt; 1/4 teaspoon pepper; 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)

If you’re anything like me, soup season is basically all year round, and I absolutely love this Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe because it hits all the right notes—comforting, fresh, and with that unexpected pop of pesto that makes it feel so special. Trust me, once you try this, you’ll find yourself craving it on chilly nights and even when you just want a cozy bowl of goodness. So grab your pot and let’s dive into a soup you’ll want to make again and again!

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Why You’ll Love This Recipe

Effortless Flavor Boost: The pesto and fresh herbs add a vibrant twist to traditional chicken noodle soup without extra fuss.
Quick Weeknight Dinner: It comes together in under 30 minutes, perfect when you want comfort food fast.
Flexible & Dog-Friendly: I use shredded rotisserie chicken, but you can customize proteins or veggies easily.
Family Favorite: My family goes crazy for this soup, and I’m betting yours will too!

A white bowl filled with clear chicken soup containing thin, light yellow noodles arranged in a loose heap, mixed with shredded white chicken pieces and small chunks of orange carrots and pale green celery. Fresh green parsley leaves are scattered on top, adding color contrast. A silver spoon stands inside the bowl on the top left side. The bowl sits on a white marbled surface next to a folded beige napkin with blue stripes on its left and fresh parsley sprigs on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe is all about simple, wholesome ingredients that come together beautifully. I recommend using good-quality chicken stock and fresh herbs – they really make a difference!

Chicken stock: Homemade or store-bought, but using a rich stock amps up the soup’s depth.
Chopped carrots: Adds natural sweetness and texture; fresh carrots work best.
Chopped celery: For that classic aromatic base and a little crunch.
Uncooked noodles: I love using egg noodles or any small pasta; they cook right in the broth.
Chicken breasts: My shortcut is shredded rotisserie chicken – saves so much time and adds juiciness.
Pesto: The star ingredient – homemade or high-quality store-bought pesto brightens this soup.
Lemon juice: Just a splash for brightness and balance.
Chopped parsley: Fresh herbs like parsley bring vibrancy and freshness.
Salt and pepper: Season to taste, but don’t skip adjusting at the end to balance flavors.

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

One of the things I love about this Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe is how easy it is to tweak! Feel free to personalize it based on what you have on hand or dietary preferences.

Vegetarian Version: Swap chicken broth with vegetable broth and add mushrooms or white beans for protein – I did this for a friend once and it was just as comforting.
Spice it Up: Toss in a pinch of red pepper flakes or a dash of smoked paprika if you like a little kick; my husband swears by it.
Gluten-Free: Use gluten-free noodles or even spiralized veggies – I tried spiralized zucchini once and it’s refreshing in summer.
Extra Creaminess: Stir in a splash of cream or coconut milk for a richer soup; I sometimes do this for special dinners.

How to Make Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe

Step 1: Simmer Your Veggies and Noodles

Start by bringing 8 cups of chicken stock to a rolling boil, then lower the heat to a gentle simmer. Add the chopped carrots, celery, and uncooked noodles right into the pot. You’ll want to simmer this for about 10 minutes. Keep an eye on the noodles—they should be tender but not mushy, and the carrots will soften perfectly in that time. This step is where your soup starts developing that lovely texture and cozy flavor base.

Step 2: Add Tender Shredded Chicken

Next, stir in your shredded chicken breasts. I find that using rotisserie chicken is a total game-changer—it’s juicy, flavorful, and means less prep for you. Let it warm through for just 1-2 minutes so the chicken stays tender but hot. This is the moment the soup really feels hearty and satisfying.

Step 3: Bring the Soup Alive with Pesto and Fresh Herbs

Here’s where the magic happens: stir in a tablespoon of pesto, the juice from half a lemon, and plenty of freshly chopped parsley. Add salt and pepper to taste—remember, seasoning is key so don’t be shy with it! Then turn off the heat. The pesto adds such a fresh, bright herbaceous note that makes this classic soup feel new and exciting every time I make it.

Step 4: Serve and Enjoy!

Ladle your soup into bowls and get ready for those smiles around the table. If you’re like me, you’ll be reaching for seconds before you know it. It’s so cozy, so bright, and so comforting—I absolutely love how this Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe turns out.

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Pro Tips for Making Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe

Use Rotisserie Chicken for Speed: I discovered this trick when I wanted soup fast but flavorful—pre-cooked chicken means less hands-on time.
Add Pesto Off Heat: Stirring pesto in after you turn off the burner keeps those bright, fresh flavors intact.
Don’t Overcook Noodles: I learned the hard way that pre-cooking noodles separately can save from mushiness, but cooking them directly in the broth is easier if you watch carefully.
Season Gradually: Add salt and pepper in steps and taste as you go—this helps you avoid over-salting the soup.

How to Serve Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe

A close-up of a bowl of chicken noodle soup held by woman's hands, with a silver spoon inside the bowl on the right side. The soup has a clear broth with long, thin spaghetti-like noodles forming the main layer. Scattered among the noodles are bright orange carrot slices and light green celery pieces, adding a hint of color. Small bits of shredded white chicken are mixed in through the noodles, topped with green parsley leaves. The bowl is white and the background is a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this soup with a few extra swirls of pesto and a sprinkle of fresh parsley—it makes it look gorgeous and adds an herbal punch with every spoonful. Sometimes, I grate a little Parmesan on top for that cheesy finish my kids ask for. A crack of fresh black pepper on top doesn’t hurt either!

Side Dishes

For sides, I love crusty bread or garlic toasts for dunking. A simple green salad with lemon vinaigrette pairs beautifully too, keeping the meal light and fresh. Once, I served it alongside a warm brie and fig tart for a special dinner night—total crowd pleaser!

Creative Ways to Present

If you want to impress guests, serve this soup in mini bread bowls or hollowed-out sourdough loaves—adds a rustic, cozy touch. For family nights, I sometimes let everyone add their own pesto dollop and herbs to customize their bowl; it’s fun and interactive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The noodles soak up some broth as it sits, so I like to add a splash of stock or water when reheating to loosen it up again. It reheats beautifully and tastes just as comforting the second time around.

Freezing

Freezing soup with noodles can sometimes make them mushy, so I usually freeze the broth and chicken separately if I want a longer stash. When ready to eat, just cook fresh noodles and stir them in after reheating the thawed soup. This trick keeps the texture just right!

Reheating

When I reheat leftover soup, I do it gently in a saucepan over low-medium heat, stirring occasionally. I add a bit of broth or water if it’s too thick. Microwave works too, but stirring midway through helps keep it creamy and prevents hot spots.

FAQs

Can I use leftover chicken instead of chicken breasts?

Absolutely! Using leftover rotisserie or cooked chicken is perfect and actually speeds up the process. Just shred or chop it and add it at the same step in the recipe. It saves cooking time and adds great flavor.
What kind of noodles work best for this soup?

I recommend small egg noodles, but you can use any small pasta shape like fusilli, or even thin spaghetti broken into pieces. Just keep in mind different noodles have different cooking times, so adjust accordingly.
Can I make this soup dairy-free?

Yes! This recipe is naturally dairy-free unless you garnish with cheese. Just check your pesto to ensure it’s dairy-free or make your own without cheese. It’s still delicious and creamy from the broth and herbs.
How do I keep the pesto flavor fresh in the soup?

The key is to stir pesto in after you turn off the heat. High heat can dull its bright flavor and color, so adding it off the burner keeps it vibrant and fresh tasting.
Can I make this soup ahead of time?

You can prepare it up to the simmering step, cool the soup, and refrigerate for up to 24 hours. Then add the chicken, pesto, lemon, and herbs fresh when reheating. This way, everything tastes as fresh as possible.

Final Thoughts

This Creamy Chicken Noodle Soup with Pesto and Fresh Herbs Recipe holds a special place in my kitchen because it’s a comforting hug in a bowl that’s also surprisingly fresh and bright. It’s the kind of dinner that feels both homemade and a little fancy, perfect for any weeknight or casual get-together. I really encourage you to try it—you might find it becoming your go-to when you want something nourishing yet exciting. Happy cooking, friend!