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  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Chicken soup in 20 minutes? Yes, you can! And with a delicious pesto flavour, this will be your new go-to soup.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
pesto chicken soup


  • 1 leek, pale section only, thickly sliced
  • 4 cups (1L) salt-reduced chicken stock
  • 1/2 cup (130g) basil pesto
  • 2 cups (240g) shredded Coles RSPCA Approved Southern Style Hot Roast Chicken
  • 2 x 420g cans four-bean mix, rinsed, drained

Nutritional information

Per serve: Energy 2045kJ/489 Cals (24%), Protein 28g (56%), Fat 21g (30%), Sat Fat 4g (17%), Sodium 1444mg (72%), Carbs 39g (13%) Sugar 7g (8%), Dietary Fibre 13g (43%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Spray a large saucepan with olive oil spray. Place over medium heat. Add the leek and cook, stirring, for 6-8 mins or until leek softens and browns slightly.

  2. Step 2

    Add stock and half the pesto.

  3. Step 3

    Bring to a simmer. Cook, stirring, for 2 mins. Add the chicken and beans.
  4. Step 4

    Stir until heated through. Season.

  5. Step 5

    Ladle soup among bowls. Top with remaining pesto to serve.

Recipe tip

Use it up:
For a great lunch, use any leftover chicken to make the rolls at

Root-to-tip: Finely chop and shallow-fry the green leek tops until crisp. Add to the top of this soup as a colourful garnish.