The Skinny Fork
Hi, I'm Amanda. 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.
https://theskinnyfork.com/
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.
20MINS
$3.27
Ingredients
Servings
6
2 stalks
1/2
Medium Onion, diced
2 cloves
4 cups
Unsalted Chicken Stock
2 cups
Water
2 cups
1 cup
1 cup
1/4 cup
1
to taste
to taste
2 cups
1
Nutrition Per Serving
VIEW ALL
Calories
314
Fat
3.7 g
Protein
26.1 g
Carbs
44.6 g
The Skinny Fork
Hi, I'm Amanda. 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.
https://theskinnyfork.com/