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RECIPE
14 INGREDIENTS 4 STEPS 20min

Spring Chicken Soup

4.5
4 Ratings
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.
Spring Chicken Soup Recipe | SideChef
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.
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/
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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/
20min
Total Time
$3.19
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 stalks
Celery , sliced
1/2
Medium Onion , diced
2 cloves
Garlic , minced
4 cups
Unsalted Chicken Stock
2 cups
Water
2 cups
1 cup
Zucchini , diced
1/4 cup
Fresh Basil Leaves , roughly chopped
1
Lemon , zested, juiced
2 Tbsp juice, 2 tsp zest
to taste
2 cups
Quinoa , cooked
1
cut into wedges
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
453
FAT
15.6 g
PROTEIN
22.6 g
CARBS
56.6 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 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.
Step 2
Once the veggies are tender, add in Unsalted Chicken Stock (4 cups) , Water (2 cups) , Tyson® 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.
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 (to taste) and Ground Black Pepper (to taste) .
Step 4
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!

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Nutrition Per Serving
Calories
453
% Daily Value*
Fat
15.6 g
20%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
30.8 mg
10%
Carbohydrates
56.6 g
21%
Fiber
7.7 g
28%
Sugars
3.7 g
--
Protein
22.6 g
45%
Sodium
497.1 mg
22%
Vitamin D
0.1 µg
0%
Calcium
79.0 mg
6%
Iron
4.1 mg
23%
Potassium
705.7 mg
15%
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