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Lemony Pesto Chicken Soup

Recipe photo courtesy of Pernille Loof

Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.

Source: Martha Stewart Living, January/February 2018
Total Time Prep Servings Yield



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How would you rate this recipe?
  • MS112598161
    26 FEB, 2018
    Fabulous! I keep making it again and again! For one variation, because I made the Rosy Rhubarb Meringue Cake and had some egg yolks to spare, I made an avgolemono base to the broth making this dish wonderfully rich and tasty! This is a keeper!!!!!!
    • lyn_d_loo46yah
      26 DEC, 2018
      Thank you for the idea to use an avgolemono base to the broth! Wonderful idea, so tasty.
  • Bakersfelix
    31 JAN, 2018
    Great Recipe! I used probably twice the chicken recommended. I used chives instead of basil. Spinach as delicate greens instead of pea shoot. Could've gotten away with only 4 cups (1 box) of broth. I used 3/4 cup of orzo

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