Kale & Chicken Pesto Soup

This Kale & Chicken Pesto Soup is comfort in a bowl—ready in 30 minutes! Fresh pesto, tender chicken, and hearty kale make this gluten-free soup a family favorite.

You know what? There’s something magical about a soup that tastes like it simmered all day but actually comes together faster than folding laundry. This Kale & Chicken Pesto Soup became my weeknight hero after one of those chaotic Tuesdays when everyone needed dinner five minutes ago, and all I had was leftover rotisserie chicken and some wilted kale begging to be used.

The moment that fresh basil pesto hits the warm chicken stock, your kitchen transforms into an Italian trattoria. The aroma alone makes my kids peek around the corner asking, “What’s for dinner?” before I’ve even stirred in the kale. This Chicken Pesto Soup with Kale proves you don’t need hours or complicated techniques to create something truly special.

What makes this Creamy Kale Chicken Pesto Soup perfect for busy families? It’s naturally gluten-free, comes together in one pot, and packs enough vegetables and protein to satisfy even the pickiest eaters at your table.

Ingredients

For the Soup:

• 2 tablespoons extra virgin olive oil (30ml)
• 1 medium white onion, chopped
• 1 large celery stalk, chopped
• 1 large carrot, chopped
• 4 cups chicken stock (1 liter)
• 1/4 cup pesto (homemade recipe below or store-bought)
• 1 dry bay leaf
• 2 cups cooked shredded chicken breasts (280g)
• 2 cups loosely packed Tuscan kale, ribs removed and roughly chopped
• 1/2 teaspoon sea salt (or to taste)
• Chopped fresh basil (optional, for garnish)

For the Homemade Pesto:

• 1 cup loosely packed fresh basil (or a small handful)
• 2 tablespoons pine nuts (or any nuts you have on hand)
• 2 large cloves garlic
• 3 tablespoons extra virgin olive oil (45ml)
• 1/4 teaspoon sea salt
• 2 tablespoons nutritional yeast (or Parmesan—note: Parmesan makes it non-Paleo/Whole30)

Instructions

Step 1: In a large cooking pot, warm the olive oil over medium heat. Once it’s shimmering and fragrant, add the chopped onion and sauté for about 3 minutes until it starts to soften. The onions should smell sweet and inviting—that’s when you know they’re ready for their veggie friends.

Step 2: Toss in the celery and carrot, stirring everything together for another 2-3 minutes. You’re looking for soft, translucent onions and slightly tender vegetables that have released their natural sweetness into the oil.

Step 3: Pour in the chicken stock and add your pesto, stirring well to distribute that gorgeous green goodness throughout the broth. Drop in the bay leaf—it’ll add a subtle earthy depth as everything simmers together.

Step 4: Bring the soup to a rolling boil, then reduce the heat until it settles into a gentle simmer. Add the shredded chicken and let everything bubble away happily for 10 minutes. In the last couple minutes of cooking, stir in the chopped kale and watch it wilt into tender, vibrant green ribbons.

Step 5: Taste your Kale and Chicken Pesto Soup and season with salt—start with 1/2 teaspoon, but adjust based on how salty your stock is. Sprinkle fresh basil over each bowl if you’re feeling fancy, then ladle into bowls and enjoy!

For the Pesto:

Add all pesto ingredients to your blender and blitz until smooth and creamy. Taste and add more salt if needed—you want it punchy and flavorful since it’s the star of this soup!

Substitutions

Can’t find Tuscan kale? Regular curly kale works beautifully in this Chicken Pesto Soup with Kale, though you might want to massage it for a minute to soften those tougher leaves. Spinach also makes a lovely substitute if you prefer something milder—just add it in the last minute of cooking so it doesn’t turn mushy.

Short on pine nuts for your pesto? Walnuts, almonds, or even sunflower seeds create equally delicious results with their own unique flavor profiles. I’ve used cashews when that’s all I had in the pantry, and honestly, nobody could tell the difference.

Need this soup dairy-free? The nutritional yeast in the pesto keeps it completely dairy-free while adding that savory, cheesy depth. If you’re not following Whole30 or Paleo guidelines, Parmesan cheese creates a more traditional pesto flavor that’s absolutely divine.

Rotisserie chicken is your best friend here. It saves so much time in this recipe, but you can also use leftover grilled chicken, poached chicken breasts, or even shredded turkey from Thanksgiving leftovers. The key is making sure your protein is already cooked before adding it to the pot.

Troubleshooting

Is your soup too thick? Simply add another cup or two of chicken stock until you reach your desired consistency. This Creamy Kale Chicken Pesto Soup should be broth-forward but hearty—not quite a stew, but more substantial than a clear soup.

Pesto turned bitter? This usually happens when garlic gets over-processed or if your basil was past its prime. Next time, pulse the pesto just until combined rather than blending it into oblivion, and make sure your basil leaves are fresh and vibrant green.

Kale still too chewy? Some kale varieties are tougher than others, so if yours isn’t tender after the suggested cooking time, let it simmer for an extra 5 minutes. Removing those thick center ribs before chopping also makes a huge difference in texture.

Soup lacks flavor? Well… sometimes store-bought stock needs a flavor boost. According to trusted nutrition and cooking resources, kale is incredibly nutrient-dense, but it can be mild in flavor—so don’t be shy with that salt, and consider adding a squeeze of fresh lemon juice to brighten everything up.

Storage & Meal Prep

Store your leftover Kale & Chicken Pesto Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day—one of those rare recipes that gets better with time.

For meal prep magic, you can make a double batch and freeze individual portions for up to 3 months. Just leave a little headspace in your containers since liquid expands when frozen, and thaw overnight in the fridge before reheating on the stovetop.

Serving Suggestions

Serve this Chicken Pesto Soup with Kale alongside crusty gluten-free bread for dipping, or ladle it over cauliflower rice for a complete low-carb meal that keeps you satisfied for hours. A simple side salad with lemon vinaigrette balances the richness of the pesto beautifully.

This soup is perfect for cozy Sunday dinners when you want something nourishing without the fuss. It also travels well in thermoses for lunch—I’ve sent it with my husband to work more times than I can count, and it always comes home empty.

Variations

Make it creamy: Stir in 1/2 cup of coconut cream or heavy cream right before serving for an ultra-luxurious version. The creaminess mellows the pesto’s boldness and creates a silky texture that’s downright indulgent.

Kid-friendly version: If your little ones are sensitive to garlic or find pesto too strong, reduce the garlic to one clove and add an extra tablespoon of nutritional yeast. You can also blend the soup partially so the vegetables are less visible—sneaky nutrition at its finest!

Add more vegetables: Zucchini, bell peppers, or cherry tomatoes all play nicely with the pesto flavors. Dice them small and add them when you sauté the carrots and celery for a more veggie-packed bowl that rivals any nutrient-rich side dish.

Spicy kick: Man, oh man, if you love heat like I do, add a pinch of red pepper flakes to your pesto or sprinkle them over individual bowls. The warmth from the chili complements the basil’s sweetness in the most surprising way.

Kale & Chicken Pesto Soup FAQs

This Kale & Chicken Pesto Soup proves that healthy, gluten-free cooking doesn’t have to be complicated or time-consuming. With one pot, fresh ingredients, and about 30 minutes, you’ve got a bowl of comfort that tastes like you’ve been cooking all day—and nobody needs to know it was actually that easy.