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SideChef
Recipes
Spring Chicken Soup
Recipe

14 INGREDIENTS • 4 STEPS • 20MINS

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.
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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
Total Time
$3.27
Cost Per Serving
Ingredients
Servings
6
us / metric
Celery
2 stalks
Celery, sliced
Onion
1/2
Medium Onion, diced
Garlic
2 cloves
Garlic, minced
Unsalted Chicken Stock
4 cups
Unsalted Chicken Stock
Water
2 cups
Water
Chicken Breast
2 cups
Chicken Breasts, cooked, cubed
Zucchini
1 cup
Zucchini, diced
Fresh Basil Leaf
4 Tbsp
Fresh Basil Leaves, roughly chopped
Lemon
1
Lemon, zested, juiced
2 Tbsp juice, 2 tsp zest
Salt
to taste
Quinoa
2 cups
Quinoa, cooked
equals 2/3 cup uncooked quinoa
Lemon
1
Lemon
cut into wedges
Nutrition Per Serving
VIEW ALL
Calories
314
Fat
3.7 g
Protein
26.1 g
Carbs
44.6 g
Add to plan
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Spring Chicken Soup
Save
author_avatar
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/

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 InstructionsHide images
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 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), 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 2 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.
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 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!
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!
Tags
view more tags
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Quick & Easy
Spring
Summer
Soup
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