Creamy Lemon-Pesto Soup
Author: Marla Hingley
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 4 bone-in chicken quarters, skinless
  • 3 Tbsp butter
  • 1 Tbsp oil
  • 2-3 cups chicken broth
  • 4 whole cloves garlic, skin removed and smashed
  • 3 bell peppers (red, orange, yellow), chopped
  • 1 lemon, juiced and zested
  • 1 ½ tsp Italian seasoning
  • ½ tsp pepper
  • 2 egg yolks, optional
  • 1 cup heavy cream (or canned coconut milk)
  • 1-2 Tbsp of pesto from recipe: Italian Walnut Pesto Chicken
  • 1-3 Tbsp fresh Italian parsley, finely chopped
  1. To a wide/shallow Dutch oven, or a large skillet (enough so 4 chicken quarters can lay flat), melt butter and oil. Once hot, add chicken and garlic. Sear chicken 3 minutes on each side.
  2. Add enough broth so liquid level comes halfway up chicken (2-3 cups). Add lemon juice, zest, and seasonings.
  3. Bring to a boil, reduce and simmer covered for 30-40 minutes, or until fully cooked. Remove chicken and pull meat off bones, cutting into bite-sized pieces. Set aside. Strain cooking liquid and reserve.
  4. While chicken is cooking, sauté a mix of yellow, orange and red peppers, until nice and golden brown in places. Set aside.
  5. To a large stock pot, add reserved cooking liquid from chicken, chicken pieces, peppers, along with another 2-3 cups of water. Bring to a boil.
  6. If desired, slowly drizzle in 2 eggs yolks while whisking continuously - this will help thicken soup as well as add a rich creaminess to soup.
  7. Reduce heat to a simmer and stir in cream (or canned coconut milk).
  8. Just before serving, stir in 1-2 Tbsp of Italian Walnut Pesto (to taste), garnish with parsley.
Recipe by Gluten Free Club at