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RECIPE
13 INGREDIENTS4 STEPS20MIN

Spring Chicken Soup

4.5
4 Ratings

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The Skinny Fork

I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
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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.
20MIN
Total Time

The Skinny Fork

I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
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
Zucchini , diced
1/4 cup
Fresh Basil Leaves , roughly chopped
1
Lemon , zested, juiced
2 Tbsp juice, 2 tsp zest
to taste
Salt and Pepper
2 cups
Quinoa , cooked
1
cut into wedges

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Nutrition Per Serving

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CALORIES
455
FAT
15.6 g
PROTEIN
22.7 g
CARBS
57.0 g

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!

Cooking Instructions

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Step 1
Place Celery (2 stalk), Onion (1/2), and Garlic (2 clove) into the bottom of a stockpot. Heat over medium-high heat until the veggies are tender and the onions are becoming translucent.
Step 2
Once the veggies are tender, add in Unsalted Chicken Stock (4 cup), Water (2 cup), Chicken Breast (2 cup), Green Peas (1 cup), Zucchini (1 cup), Fresh Basil Leaf (1/8 cup), 2 teaspoon zest of Lemon (1), and 2 tablespoon of juice.
Step 3
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 and Pepper (to taste).
Step 4
Divide cooked Quinoa (2 cup) evenly among bowls and top with the hot soup. Serve garnished with Fresh Basil Leaf (1/8 cup) and a Lemon (1). Enjoy right away!

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Nutrition Per Serving
Calories
455
% Daily Value*
Fat
15.6 g
20%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
30.8 mg
10%
Carbohydrates
57.0 g
21%
Fiber
7.8 g
28%
Sugars
3.7 g
--
Protein
22.7 g
45%
Sodium
497.3 mg
22%
Vitamin D
0.1 µg
0%
Calcium
80.6 mg
6%
Iron
4.2 mg
23%
Potassium
709.6 mg
15%
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