Sea salt and ground black pepper, to taste (optional)
3/4 cup prepared pesto
3/4 cup shredded parmesan cheese
Heat oil over medium heat in a medium sauce pot until hot. Add onion and celery. Cook and stir 4-6 minutes or until onion is translucent. Add chicken stock and bring to a simmer. Reduce heat to low and cook 10-12 minutes.
Stir in Pulse Mélange and chicken. Cook an additional 10 minutes. Season with salt and pepper, if desired.
Ladle soup into serving bowls. Divide pesto and cheese evenly into bowls. Serve immediately.