Lemon-Pesto Chicken Soup Recipe

Melt butter in a soup pot over medium-high heat. Add olive oil onion and celery; cook for 10 minutes until vegetables have softened. Add carrots garlic lemon-pepper seasoning and celery salt; saute for an additional 10 minutes.

Whisk together chicken broth cream of chicken soup and shredded chicken in a large bowl. Add broth mixture to the soup pot and bring to a boil. Reduce heat to medium-low. Add lemon juice and pesto and simmer for 20 minutes.