Chicken Soup with Pesto, Kale and White Beans
This easy recipe for pesto chicken soup with kale and white beans is wholesome, flavorful, and ready in just 30 minutes! Juicy chicken, creamy beans and earthy greens are finished with swirl of pesto for a bowl that's both comforting and fresh.
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This is one of my favorite recipes to make in very late summer or early fall when the garden is winding down and the days are getting shorter. It's usually the first soup I make of the season!
Since I always cut down my basil plants before the weather turns cold, I make a few batches of homemade basil pesto to freeze for winter. Let me tell you, there's nothing more satisfying than having a little taste of summer in the dead cold of winter right from your own freezer!
The beauty of this chicken soup with pesto, kale and white beans is its adaptability. Any type of pesto works, whether it's freshly made with a mortar and pestle, last year's from the freezer or a jar from the store.
Everything from this creamy Spinach Walnut Pesto to the tomato-almond Sicilian Pesto alla Trapanese to creamy Pistachio Pesto will work just as well as classic Pesto Genovese.
You can also substitute rotisserie chicken, shredded chicken thighs or even leftover turkey for the protein (hello day after Thanksgiving!).
And if you prefer to make it vegetarian, just add your favorite veggies and swap in vegetable broth, leaving the chicken out altogether.
Want more Italian soup recipes? Try this veggie-packed vegetable minestrone, classic pasta e fagioli, or an easy Italian wedding soup.
Why This Recipe Works
- Comes together easily in under 30 minutes.
- Can be made with different types of pestos, beans, and greens.
- Easily adaptable for a vegetarian or turkey version.
- You can use ready-made pesto or whip up a quick homemade pesto recipe.
- It's a flavorful, cozy and super satisfying recipe!
Pesto Chicken Soup Ingredients
Chicken breasts or thighs - Use boneless, skinless chicken breasts for lean shredded chicken, or substitute chicken thighs for extra flavor. Rotisserie chicken or leftover chicken also works well for a quicker option.
White beans - Cannellini beans are traditional for white bean soup, but butter beans or great northern beans can also be used. Look for high-quality beans from the Italian beans and legumes pantry guide.
Pesto - Fresh basil is classic, but fresh spinach, parsley, or other fresh herbs can be blended into a flavorful pesto. A homemade pesto recipe will give you the freshest taste, but store-bought pesto from the grocery store works fine if you don't have much time.
Chicken broth - Use homemade chicken stock if you have it, or look for broth with less sodium. For a vegetarian option, swap in vegetable stock. Leftover turkey stock also makes a great base after the holidays.
Olive oil - Choose a high-quality extra virgin olive oil. Read more about picking the best options in my Italian olive oil guide.
Parmesan cheese - Freshly grated Parmigiano Reggiano adds a creamy, nutty note and makes the perfect finish. Learn more about Italian cheeses in my guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot or large stockpot
- Food processor
- Sharp knife
- Wooden spoon
- Ladle
- Airtight container
How to Make Chicken Soup with pesto
- Pour 1 tablespoon of olive oil in a large pot over medium heat. Add the carrots, celery, and chopped onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook for 2 minutes more.
- Pour in the chicken broth and white beans, then submerge the chicken breasts. Cover, bring to a boil, then reduce to medium-low heat. Simmer until the chicken is cooked through, about 10 minutes. Use an instant-read thermometer to check for doneness (165°F).
Pro Tip: If you're short on time, use rotisserie chicken or leftover chicken instead of raw. Add it at the end so it doesn't overcook.
- While the chicken cooks, make the homemade pesto. Add garlic to a food processor and pulse until chopped. Add pine nuts and basil leaves, then slowly stream in olive oil. Pulse in parmesan cheese until well combined. Season with salt and pepper to taste.
- Remove the cooked chicken, let cool slightly, then shred chicken with two forks. Return shredded chicken to the pot along with the kale. Cover and cook just a few minutes until the kale wilts.
- Stir in the pesto and a squeeze of lemon juice. Ladle into bowls, sprinkle with parmesan cheese, and finish with a drizzle of olive oil. Serve piping hot with lemon wedges on the side.
Tips for Success
- Don't overcook the chicken. Use an instant-read thermometer to pull it out as soon as it reaches 165°F so it stays juicy.
- Add pesto at the end to preserve its fresh flavor and vibrant green color.
- Adjust ingredient amounts of pesto, beans, or greens based on what you have on hand. This is a very forgiving recipe.
- Make it ahead: Cook the base soup, then stir in fresh pesto and lemon juice right before serving.
Variations
- Swap the kale for fresh spinach or Swiss chard.
- Add cherry tomatoes for extra sweetness.
- Use shredded turkey and turkey stock for a post-holiday version.
- Add pasta like orzo or tortellini for a heartier pesto chicken noodle soup.
- Make it in a slow cooker or instant pot for hands-off cooking.
Serving Suggestions
This delicious soup pairs beautifully with a light green side like my easy arugula salad with Parmigiano and pine nuts.
For something more filling, serve it with soft homemade focaccia or crunchy homemade croutons on top. A drizzle of olive oil and extra parmesan cheese makes each bowl of soup a family favorite for a cold day!
How to Store and Reheat
Store leftovers of this chicken pesto soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a large saucepan over medium heat until hot, adding a splash of broth if needed.
This hearty soup also freezes well for up to 3 months. Defrost in the fridge overnight and reheat on the stovetop.
FAQs
Yes. Add everything except the pesto and lemon juice and cook on low for 4-5 hours or high for 2-3 hours. Stir in pesto and lemon juice just before serving.
Absolutely. Boneless chicken thighs add more richness and stay very tender.
Swap the chicken for extra beans or broccoli and mushrooms, and use vegetable broth. It makes a hearty soup that's still a great way to enjoy fresh pesto.
Yes. Freeze in portions for quick meals on a daily basis. Add fresh herbs or lemon wedges when reheating to brighten up the flavor.
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Pesto Chicken Soup with Beans and Greens
Ingredients
- ½ cup extra virgin olive oil (plus 1 tablespoon)
- 2 medium carrots scrubbed and thinly sliced
- 2 stalks celery thinly sliced
- 1 large yellow or Spanish onion diced
- 2 cloves garlic minced, plus 1-2 cloves for pesto
- 2 quarts chicken stock homemade or boxed
- 2 cans white beans cannelloni or great northern, drained and rinsed
- 1 lb boneless skinless chicken breasts about 2 medium
- 1 bunch kale I used Tuscan/lacinato but any variety works, tough stems removed and cut or torn into pieces
- 3 tablespoons pine nuts not toasted
- 3 packed cups fresh basil
- ½ cup extra virgin olive oil plus more for serving
- ¼ cup grated parmesan cheese plus more for serving
- 1 lemon juiced
Instructions
- Pour 1 tablespoon olive oil in a large pot over medium heat. Add the carrots, celery and onion, then cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook for 2 minutes more.
- Add the chicken stock and white beans, stir, then submerge the chicken breasts. Cover, bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 10 minutes.
- While the chicken cooks, make the pesto. Add 1 large or 2 smaller cloves garlic to the bowl of a food processor. Pulse until coarsely chopped, then add the pine nuts and basil. Continue pulsing as you slowly stream in the olive oil. Add the parmesan cheese and pulse a few more times until everything is well combined. Season to taste with salt and pepper.
- Remove the chicken breasts and let cool, then use two forks to shred into bite sized pieces. Add the chicken back to the pot along with the kale, stir, then cover and cook just a few minutes more until the kale is wilted.
- Stir in the pesto and lemon juice, then ladle into bowls. Sprinkle with more grated parmesan and a drizzle of olive oil, then serve it piping hot.
Notes
- Don't overcook the chicken. Use an instant-read thermometer to pull it out as soon as it reaches 165°F so it stays juicy.
- Add pesto at the end to preserve its fresh flavor and vibrant green color.
- Adjust ingredient amounts of pesto, beans, or greens based on what you have on hand. This is a very forgiving recipe.
- Make it ahead: Cook the base soup, then stir in fresh pesto and lemon juice right before serving.
This soup was delicious. Adding pesto really enhanced the flavor. I did use (and prefer) the Tuscan kale. I will certainly make it again! Thanks!
I'm so glad you enjoyed the recipe! Thanks for taking the time to leave a review!
Delicious! I used store bought pesto, otherwise did not change a thing. Thank you for an easy, nutritious and yummy soup.
so glad! store bought pesto is a great move!
This soup is one of my all-time favs! It's easy to make and so warming and hearty without being heavy. Shared with some friends who also raved about it. Can't wait to make it again!
Yay! Thanks Anyah! 😀
This is my GO TO soup recipe of Coley's for when:
1. I haven't been eating the healthiest and want something filling and nutritious that is filling and light. It's perfect!
2. Those cold and rainy evenings. Nothing like cozying on the couch with a bowl of this soup
3. When I know I have a busy week ahead and don't have time to cook every meal.
It was delicious! Perfect healthy hearty soup. My kids (2 &5) loved it as well.
Thanks Alexandra! So happy you all enjoyed! 🙂
My new go to soup! Easy, quick and SO FLAVORFUL! My husband is not a soup fan, however this soup did not last long in our house! The pesto is genius!
So glad! Thanks Ashley! <3
Best soup I've ever made. Absolutley fantastic!
Thanks Chris! So glad you liked it!
I made this *almost* as written, but with just a couple of shortcuts - I used a rotisserie chicken (and the drippings!) and some packaged pesto that tastes just like my homemade pesto and shredded carrots. The recipe came together quickly but tasted like it had been simmering for hours. This was such a fragrant and flavorful soup and I have two quarts in my freezer for the cold days to come. Thanks for sharing!
That's great, Allie! Those short cuts are perfectly acceptably and make life so much easier! Yay!
This looks fantastic, but did I miss the part where you make the pesto? I assume the garlic , olive oil, basil , Parmesan and pine nuts get whirred in a food processor? Thanks.
Ahh!! I can't believe a whole paragraph went missing. It's been updated! Thanks Hanya!