Peel and finely chop the onion and garlic. Heat 2 tbsp. oil. Salt and pepper the chicken fillets and brown them all over. Remove. Heat the remaining oil in the saucepan and sauté the onion and garlic. Add the rice and cook until translucent. Deglaze with wine and boil it down almost completely. Pour in the hot soup, add the chicken fillets and simmer for 20 minutes until the rice and chicken are cooked. Stir in between.
Remove the meat from the pot. Stir the peas and pesto into the soup and simmer for 5 minutes. Shred the chicken and add to the soup. Season to taste with salt, pepper and lemon juice.