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Chicken Pesto Soup


1. Roaster chicken
2. 1 Quart of chicken stock
3. 4 Quarts of water- Divided
4. 2 Carrots
5. 2 Ribs of celery
6. 1 Bay leaf
7. 1 Teaspoon black peppercorns
8. 3 Garlic cloves
9. 1 Onion
10.Salt to taste (about a tablespoon)
11. 1 10 oz package of baby bella mushrooms
12.1 10 oz jar basil pesto- Divided
13. 2 Cups of Orzo -rice shaped pasta
14. Fresh parmesan cheese
15. Mozzarella cheese


In a large stock pot add ingredients 1-9 and simmer for 1 1/2 hours. Remove chicken and set aside to cool. Strain liquid from the vegatables and place broth back into pot. At this time you may need to add up to 2 more quarts of water due to reducing. Add cut up baby bella mushrooms and let simmer for 1/2 hour add your salt to taste. While mushrooms are cooking, cook orzo by following the directions on box. When the noodles are done drain and run some cool water over them to rinse extra starch off, set aside. Once the chicken is cool enough to handle, remove the meat, cut it up and place it in the soup. Add 3 heaping tablespoons of pesto to the soup and stir in noodles. Salt and pepper to taste. Top each bowl of Chicken Pesto Soup with fresh parmesan and mozzarella cheese. Enjoy all the exciting flavors this soup has to offer.

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