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Servings:

Spring Chicken Soup

One of the great things about this soup is that it's a perfect way to use up leftover chicken or even veggies from the week. I've loaded this soup up with as many Spring-inspired fruits, herbs, and veggies as I possibly could. Peas, basil, lemon, oh my! Zucchini and some chicken too.

Total Time

20min

4.5

4 Ratings

Author: The Skinny Fork

Servings:

Ingredients

•

2 stalks

Celery , sliced

•

1/2

Medium Onion , diced

•

2 cloves

Garlic , minced

•

4 cups

Unsalted Chicken Stock

•

2 cups

Water

•

2 cups

Chicken Breasts , cooked, cubed

•

1 cup

Green Peas

•

1 cup

Zucchini , diced

•

4 Tbsp

Fresh Basil Leaves , roughly chopped

•

Lemon , zested, juiced

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 cups

Quinoa , cooked

•

Lemon

Cooking Instructions

Place Celery (2 stalks) , Onion (1/2) , and Garlic (2 cloves) into the bottom of a stockpot. Heat over medium-high heat until the veggies are tender and the onions are becoming translucent.

Once the veggies are tender, add in Unsalted Chicken Stock (4 cups) , Water (2 cups) , Chicken Breasts (2 cups) , Green Peas (1 cup) , Zucchini (1 cup) , Fresh Basil Leaves (2 Tbsp) , 2 teaspoon zest of Lemon (1) , and 2 tablespoon of juice.

Bring it all back to a boil, then reduce the heat to low and allow to simmer for about 10 minutes. When the zucchini is tender and the peas are cooked, season with Salt (to taste) and Ground Black Pepper (to taste) .

Divide cooked Quinoa (2 cups) evenly among bowls and top with the hot soup. Serve garnished with Fresh Basil Leaves (2 Tbsp) and a Lemon (1) . Enjoy right away!

Author's Notes

I used some chicken that I cooked up quickly in my pressure cooker, but a rotisserie chicken would also lend well to this soup. Grilled chicken would also work!

Nutrition Per Serving

CALORIES

314

FAT

3.7 g

PROTEIN

26.1 g

CARBS

44.6 g