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Easy Chicken Pesto Soup

Easy Chicken Pesto Soup

  • Author: She's Almost Always Hungry
  • Total Time: 20 minutes
  • Yield: 4 1x


This twist on the classic chicken noodle soup takes advantage of supermarket shortcuts for an easy weeknight meal.



6 cups low sodium chicken broth

1 carrot sliced into thin disks

½ cup orzo (or other small pasta like ditalini or stelline)

8 ounces baby spinach

2 cups shredded rotisserie chicken breast

2 tablespoon pesto, homemade or store-bought

Parmesan cheese, for serving


In a large pot, bring the broth to a boil.

Add the sliced carrots and orzo and cook for 8 minutes.*

Add the baby spinach and shredded chicken. Allow to heat through, about 2 minutes. Stir in the pesto. Adjust for seasoning as needed.

Ladle into bowls and top with parmesan cheese. Serve with crusty bread.


*Depending on the brand and type of pasta used, you may need to adjust the time (see the package directions).

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soups
  • Cuisine: American


  • Calories: 379.93
  • Sugar: 1.78 g.
  • Sodium: 1317.19 mg.
  • Fat: 14.91 g.
  • Saturated Fat: 4.38 g.
  • Carbohydrates: 18.38 g.
  • Fiber: 2.4 g.
  • Protein: 42.77 g.
  • Cholesterol: 119.26 mg.

Keywords: rotisserie chicken, pesto, orzo