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Chicken Pesto Soup

Kale Chicken Pesto Soup

  • Author: Kerri Axelrod
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


This gluten free Kale and Chicken Pesto Soup has incredible flavors, healthy ingredients and is easy to make!


  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, chopped
  • 3 stalks celery, chopped
  • 2 carrot, chopped
  • 32 ounces chicken bone broth
  • 1/4 cup Filippo Berio pesto (or homemade pesto)
  • 1 dry bay leaf
  • 1 pound cooked shredded chicken breasts
  • 1 (15-ounce) can cannelloni beans, drained and rinsed
  • 2 cups loosely packed tuscan kale, chopped
  • Sea salt and black pepper to taste
  • Lemon juice and zest (to taste)


To Cook Chicken

  1. Place the chicken breasts in the bottom of a large pot, then season them generously with salt and pepper
  2. Cover the chicken with 1 inch of water
  3. Place the pot on the stove and bring the water to a gentle boil
  4. Once the liquid is boiling, reduce the heat and let simmer for 10 to 15 minutes until chicken is cooked all the way through
  5. Shred before adding to the soup

To Make Soup

  1. In a large soup pot warm the olive oil on a medium heat
  2. Once warm, add the chopped onion and sauté for about 3 minutes
  3. Add the celery and carrot and sauté another 2-3 minutes or until the onions and soft and translucent
  4. Add bone broth and pesto and mix well
  5. Add the bay leaf
  6. Cover and bring the soup to a boil and then reduce the temperature until it turns into a simmer. Add the chicken and beans, return cover and let simmer for 10 minutes
  7. In the last couple minutes of cooking stir in the chopped kale
  8. Remove from heat.
  9. Top individual bowls with lemon juice, zest, and season with salt


  • Be sure to cook the chicken all the way through before adding it to the soup.


  • Serving Size: 4