Creamy Pesto Chicken SoupSource Weary Chef

Creamy Pesto Chicken Soup

Serving 3 people

30 min


  • artichoke hearts 14 oz. can quartered artichoke hearts, drained and roughly chopped
  • baby spinach leaves 4-6 oz. baby spinach leaves
  • chicken broth 2 c. chicken broth
  • flour 2 tbsp. flour
  • italian cheese blend 1 c. shredded Italian blend cheese
  • kosher salt a pinch of kosher salt
  • milk 1½ c. milk
  • olive oil 2 tbsp. olive oil
  • pasta 1 c. bite-sized pasta
  • pesto 3 tbsp. pesto
  • skinless boneless chicken breasts 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • sweet onion ½ sweet onion, diced
Add to Shoping List
Order Ingredients Now

How to make it

  1. Heat olive oil in a dutch oven over medium-high heat.
  2. Add onion and chicken, and sprinkle with a pinch of salt.
  3. Saute until chicken is mostly cooked on the outside, about 7 minutes.Stir in flour to coat chicken, and then stir in pesto.
  4. Add chicken broth about ½ c. at a time, stirring well until broth mixture is smooth before adding more.
  5. Add ½ c. water, and bring to a simmer.Stir in pasta and artichoke hearts, and bring to a low boil. Cook for the amount of time recommended on the pasta package. Two minutes before pasta is done, stir in spinach leaves.
  6. Add milk, and return to a simmer. Reduce heat to medium-low, and stir in cheese. Continue stirring until cheese is completely melted and incorporated and soup is heated through.