Lemon-Pesto Chicken Soup recipe
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- 2 tablespoons unsalted butter 1 tablespoon olive oil ½ yellow onion, chopped 2 stalks celery, chopped 3 carrots, chopped 1 clove garlic, minced 1 teaspoon lemon-pepper seasoning ½ teaspoon celery salt 8 cups low-sodium chicken broth 1 (10.5 ounce) can condensed cream of chicken soup 1 cup shredded cooked chicken 1 lemon, juiced 2 tablespoons pesto
Nutrition Info
- 173.9 caloriescarbohydrate: 9.6 gcholesterol: 29.5 mgfat: 11.2 gfiber: 1.9 gprotein: 9.8 gsaturatedFat: 4.2 gservingSize: -sodium: 597 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Pesto Chicken Soup
Directions
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Melt butter in a soup pot over medium-high heat. Add olive oil, onion and celery, cook for 10 minutes until vegetables have softened. Add carrots, garlic, lemon-pepper seasoning, and celery salt, saute for an additional 10 minutes.
Whisk together chicken broth, cream of chicken soup, and shredded chicken in a large bowl. Add broth mixture to the soup pot and bring to a boil. Reduce heat to medium-low. Add lemon juice and pesto and simmer for 20 minutes.