Creamy Chicken Pesto Soup with Garden Vegetables

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty one-pot soup featuring shredded chicken, pesto, and seasonal vegetables in a rich, creamy broth. This American-inspired soup recipe, ready in about 35 minutes, blends olive oil, onion, carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) onion
• 2 (diced) carrots
• 1 stalk (diced) celery
• 3 (minced) garlic cloves
• 4 cups chicken broth
• 2 cups (shredded) cooked chicken
• 1/4 cup pesto sauce
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Pour in chicken broth and bring to a gentle simmer. Add shredded chicken and cook for 5 minutes.
4. Step 4: Stir in pesto and frozen peas, then simmer for 5 minutes.
5. Step 5: Remove from heat and stir in heavy cream, salt, and black pepper. Return to low heat for 2 minutes until heated through.