Chicken Pesto and Green Bean Soup

Chicken Pesto Soup combines bold flavors with nourishing ingredients: tender chicken, green beans, vibrant kale, and a rich pesto-infused broth. This hearty soup is on the table in 30 minutes and it's quick and simple to make, making it perfect for busy weeknights or meal prep.

Kale and Chicken Pesto soup with Kale and Green Beans is the perfect recipe to use up leftover chicken or rotisserie chicken and nutritious green veggies you have on hand.

If you want soup that's both comforting and energizing - kale, chicken and green beans - together they pack a punch.

Why you'll love this recipe

This hearty chicken pesto soup is one of those recipes to cook for family when someone is sick or feeling under the weather.

The secret to a really good soup? Honestly, it's all about keeping it simple. No fancy ingredients, no complicated steps-just letting a handful of ingredients tossed together into one pot do their magic. That's it!

• 3 ways to cook chicken pesto soup: I included instructions on how to make this soup on the stove top, in the Instant Pot and a slow cooker.
• Balanced nutrition: Lean chicken and canellini beans add protein, while kale and green beans add vitamins and fiber.
• Hearty yet light: This is one of those soups that's perfect when you're craving something that's cosy and satisfying.
• One-pot convenience: Everything simmers together in a single pot, making it simple to cook and easy to clean up.

What you'll need for homemade chicken soup

• Rotisserie chicken: If you don't want to use a rotisserie, precooked shredded chicken breast will also work. I use this chicken all the time! This recipe is also a great way to use up leftover Thanksgiving turkey.
• Chicken broth: Use canned broth, homemade broth, or Better than Bouillon mixed into 4 cups of water. Please be aware that different chicken broths and bouillons have different amounts of salt in them. Taste as you go to make sure you're not adding too much salt to the soup.
• Condensed tomato soup: It's a thick, concentrated soup base in a can with water content removed vs. a regular "tomato soup" can which is to a ready-to-eat version. This can be replaced with a 14.5 oz can of tomato sauce.
• Cannellini beans: They are large Italian-style beans that help absorb flavors from pesto and tomatoes. If you can't find cannellini beans in the store, any canned bean will do.
• Dry italian dressing mix: You can find the dry Italian dressing mix in the aisle with salad dressings, next to the dry ranch dressing packets. 
• Frozen cut green beans: Substitute frozen green beans for fresh or canned green beans. If using canned, use 2 (14.5oz) cans of cut green beans, drained. 
• Potatoes: You can use any potato you have in your kitchen, such as russet, red, yellow or sweet potatoes. 
• Kale: Fresh and chopped, with stems removed. If you're not a fan of kale, spinach is a great alternative!
• Spices: Salt, lemon pepper, Italian seasoning, garlic and onion powders, paprika.
• Diced tomatoes: Undrained and from the can as well.
• Pesto: Store-bought or homemade.

How to make chicken pesto soup

1. Add chicken and vegetables in the pot.

To make the soup, simply stir together all ingredients into a large pot, except for the potatoes, green beans, kale, pesto and lemon juice.

2. Simmer green beans and potatoes

• Bring the soup to a boil over medium-high heat. Once the soup comes to a boil, reduce the heat to low. Add green beans and potatoes.
• Cover and simmer for 20 minutes, or until the potatoes are tender. Time will vary depending on the size of your potatoes.

3. Stir in kale and pesto.

Once the potatoes are cooked through, stir in chopped kale, pesto, and lemon juice. Cook until the kale has softened, about 3 minutes, stirring occasionally.

4. Remove from heat and serve

Ladle portions into serving bowls and top with shredded parmesan cheese. 

Slow Cooker instructions

1. Add all ingredients into the crock pot, except for the kale, pesto and lemon juice. Stir together. 
2. Cover and cook on low for 10 hours, or high for 5 hours, or until the potatoes are soft. 
3. When the potatoes are cooked through, stir in the kale, pesto and lemon juice. Cook for about 5 minutes on high, until the kale softens.

How to make it in the Instant Pot

1. Add all ingredients into the instant pot, except for the kale, pesto and lemon juice. Stir.
2. Seal the Instant Pot and push the Pressure Cook button (or Manual, depending on the model you have). Cook on high for 5 minutes. 
3. Natural release for 15 minutes. Quick release for any remaining pressure. Be careful of the hot steam. If you add too much water to the instant pot, it will splash out with the steam when the pressure is released. Have a kitchen towel available to wipe up any excess broth that might spill.
4. Remove the lid and set to Saute. Stir in chopped kale, pesto, and lemon juice. Cook until the kale has wilted, about 2-3 minutes. Turn off Instant Pot.

Supplies you'll need

• Large pot with lid: I used enameled cast iron pan. 3 quart or 4.5 quart is a good size. You can also use deep dutch oven instead
• Chef's knife
• Cutting board
• Can opener
• Wooden spoon
• Ladle 
• Cheese grater

 Tips for success

• Add kale last: If you like your kale to look bright green and fresh - add kale when just heating the soup up for a few minutes to give the kale a chance to soften and brighten up.
• The pesto can be added at any point - I like adding a little spoonful to my bowl just before serving.
• Use quality pesto: This chicken and pesto soup will rise or fall on the quality of your pesto. If you're in a hurry, you can buy the store-bought stuff. But if you can make your own homemade pesto, it is simple to make, and it is unbelievably good when made with fresh basil.
• Chicken broth: Make sure to use chicken broth. You can also add a small spoonful of "better than bullion" chicken or chicken bouillon powder as well, if needed, to taste.
• Add a bit of freshly squeezed lemon juice on top when serving.

FAQ

1. Can I use raw chicken instead of rotisserie chicken?
   Just dice about 1 pound of raw chicken breast or thighs and sauté it in the olive oil with the spices until fully cooked before continuing the recipe.
2. Can I make this recipe vegetarian?
   Simply skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, mushrooms, or diced zucchini for more substance.
3. How can I make this soup dairy-free?
   All you have to do is skip the Parmesan topping and make sure your pesto is dairy-free (or use a homemade version without cheese).
4. What's a good substitute for the dry Italian dressing mix?
   You can replace it with 1 teaspoon each of dried parsley, oregano, garlic powder, onion powder, and a pinch of sugar and salt.
5. How spicy is this soup?
   It's not spicy. The only heat comes from the lemon pepper seasoning. If you want to add heat, toss in some red pepper flakes or a dash of hot sauce before serving.
6. Can I cook this soup in advance?
   Definitely. It tastes even better the next day as the flavors continue to develop.  
7. Can I add the kale in with everything else? Yes, but it will become very wilted and lose its vibrant green color.

Substitutions and variations to the recipe

• Spinach: Use spinach instead of kale and add a bit more pesto.
• Chicken: I used 1 pound of shredded rotisserie chicken. You can also use fresh uncooked chicken breasts.
• Beans: To replace cannellini beans, I recommend navy beans, great northern, kidney beans, pinto beans, or even black-eyes peas.
• Cheese tortellini would be a nice touch to this soup.

What to serve pesto chicken soup with

It's a full meal on its own, but crusty bread, a side salad, or garlic toast makes a delicious pairing. It's fantastic when served with crusty Dutch Oven Bread and butter! You can also dip some crostini in the goodness.

Storage, leftovers and reheating instructions

1. Refrigerate: Store leftover soup in the refrigerator for up to 4 days.
2. Rewarm on the stove top.
3. Freezing instructions: Let your chicken pesto soup cool completely, then portion into freezer-safe containers. I like using Souper Cubes. Freeze for up to 2 months.
4. Can I make this into a freezer meal? Yes, put all raw ingredients into a freezer safe bag, except for the chicken broth. Store for up to 2 months in the freezer. To prepare, empty frozen contents into a stovetop pot, the instant pot or slow cooker. Add broth to the frozen mixture. Cook according to the above directions.
5. Reheat on the stove or in the microwave. The ingredients will have soaked up most of the broth while sitting in the freezer. You may want to add ¼ - ½ cup broth to the frozen portions when you reheat. 

More delicious and nourishing soup recipes

• Homemade Cabbage and Beef Soup
• Easy Zucchini Soup
• Creamy Chicken Bean Soup
• Creamy Tomato Chicken Soup with Bacon and Spinach