Looking for a comforting meal that’s both quick and packed with flavor? Say hello to the One-Pot Creamy Pesto Chicken Tenderloin Soup! This dish takes the classic appeal of chicken soup to a whole new level with the rich addition of pesto, fresh vegetables, and a cheesy sauce that’s irresistibly smooth. Plus, it’s a one-pot recipe, so there’s minimal cleanup. It’s perfect for busy weeknights when you want something nourishing and delicious without spending hours in the kitchen.

The Magic of One-Pot Cooking

The beauty of a one-pot meal lies in its simplicity. You can build layers of flavor by cooking ingredients together in a single pot, and that’s exactly what makes this creamy pesto chicken tenderloin soup shine. It starts with sautéed chicken and fresh veggies, then gets a boost from fragrant herbs, hearty lasagna noodles, and a rich, cheesy sauce that ties everything together. The pesto gives it an extra punch of savory goodness, while the kale brings a touch of green to make you feel good about the nutritional balance of the dish.

Why You’ll Love This Soup

This soup is an easy weeknight win. Here’s why:

Flavor-packed: The combination of pesto, mozzarella, and sautéed garlic creates a deliciously creamy base with bold flavors.
Hearty yet healthy: With lean chicken tenderloin, plenty of kale, and low-sodium chicken broth, this soup is both satisfying and wholesome.
Quick and convenient: Cooking the entire meal in one pot means less time cleaning up and more time enjoying the meal.
Comforting: It’s the kind of dish that warms you up from the inside out, making it perfect for chilly evenings or when you’re craving something cozy.

Ingredients You’ll Need

To make this cozy, creamy soup, you’ll need:

1 lb chicken tenderloin, diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 cups kale, chopped
5 cups low-sodium chicken broth
5 lasagna noodles, broken into pieces
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup pesto sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup shredded mozzarella cheese

Step-by-Step Instructions

1. Sauté the Chicken:
Heat a large pot over medium heat, add olive oil, and sauté the diced chicken tenderloin until it’s fully cooked.

2. Add Veggies:
Toss in the chopped onion, garlic, and red bell pepper, cooking until softened and fragrant.

3. Kale and Broth:
Stir in the chopped kale and let it wilt slightly. Then, add the chicken broth, oregano, thyme, and broken lasagna noodles. Bring the mixture to a simmer, allowing the noodles to cook until tender (about 10-12 minutes).

4. Make the Cheese Sauce:
In a separate skillet, melt butter and whisk in the flour, creating a roux. Gradually add milk while stirring until the mixture thickens. Once thickened, mix in the shredded mozzarella cheese until smooth.

5. Combine and Serve:
Pour the cheesy sauce into the soup, then stir in the pesto sauce. Let everything blend together for a few minutes, ensuring the flavors meld beautifully. Serve the soup hot, and enjoy the creamy, savory goodness!

Final Thoughts

This One-Pot Creamy Pesto Chicken Tenderloin Soup is sure to become a household favorite. It’s the perfect balance of comfort and nutrition, making it a great option for a family meal or even an impressive dish to serve to guests. The combination of cheesy, creamy textures with the vibrant flavors of pesto and fresh vegetables makes each bite deeply satisfying.

So, the next time you’re looking for an easy and delicious dinner idea, grab your favorite pot and give this soup a try! It’s bound to become part of your regular meal rotation.

One-Pot Creamy Pesto Chicken Tenderloin Soup

Author: Alice

Print Recipe

Description

Transform your dinner routine with this one-pot creamy pesto chicken tenderloin soup. A delicious blend of flavors, this quick and easy meal combines tender chicken, savory pesto, and fresh vegetables for the perfect comforting dinner.

Ingredients

– 1 lb chicken tenderloin, diced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 4 cups kale, chopped
– 5 cups low-sodium chicken broth
– 5 lasagna noodles, broken
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 cup pesto sauce
– 3 tablespoons butter
– 3 tablespoons flour
– 1 cup milk
– 1 cup mozzarella cheese, shredded

Instructions

1. Heat olive oil in a large pot over medium heat and sauté the diced chicken tenderloin until cooked through.
2. Add onion, garlic, and bell pepper; cook until softened.
3. Stir in kale, allowing it to wilt slightly before adding chicken broth.
4. Bring to a simmer and add broken noodles, oregano, and thyme, cooking until the noodles are tender, about 10-12 minutes.
5. In a separate skillet, melt butter; whisk in flour, followed by milk, stirring until thickened. Mix in mozzarella cheese until smooth.
6. Stir the cheesy sauce and pesto into the soup, blending thoroughly.
7. Serve hot and enjoy the creamy, savory goodness!