I may not be a spring chicken anymore, but this soup sure is! Just because it's Springtime, doesn't mean that we have to quit eating soup. Let's face it, sometimes you just want a good meal in a bowl to warm your soul, and that's what this soup is meant for! Even if it is warming up outside.
I'm going to hold onto Spring for as long as I can and go kicking and screaming into the hot blazes of another Texas summer. The, at least, 4 months of the year where my air conditioner is running constantly on full and the air outside is almost so hot that it burns your lungs when you breathe. Ughhh... No, thank you! I'll just sit here and enjoy the Spring weather while I can. Soak ever ounce of it up.
So, back to this Spring Chicken Soup! 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. For being a very minimal and basic soup, it's full of flavor. And even one of our more hot Spring days so far, it was perfectly delightful.
I added in the quinoa to make this soup just a little more hearty.
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 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 be pretty tasty too!
This soup is mighty impressive soup. My parents were over this weekend when I made this and they all raved about it at the dinner table. My dad even went back for seconds, and maybe thirds too when I wasn't looking!
Spring Chicken Soup
Servings: 6 • Size: About 1 1/2 Cup • Calories: 263 • Fat: 9 g • Saturated Fat: 2 g • Carb: 22 g • Fiber: 4 g • Protein: 24 g • Sugar: 4 g • Sodium: 114 mg
2 Celery Stocks, Sliced
1/2 Medium White Onion, Diced
2 Garlic Cloves, Minced
4 C. Unsalted Chicken Stock
2 C. Water
2 C. Cooked & Cubed Chicken Breast
1 C. Peas (Fresh or Frozen)
1 C. Zucchini, Diced
1/4 C. Fresh Basil, Divided
2 Tbsp. Fresh Lemon Juice
2 Tsp. Lemon Zest
Salt & Pepper to Taste
2 C. Cooked Quinoa
1 Lemon cut into Wedges
Place the 2 Celery Stocks, 1/2 Medium White Onion, and 2 Garlic Cloves into the bottom of a stockpot.
Heat over a medium-high heat until the veggies are tender and the onions are becoming translucent.
Pro Tip: I tend to cook my veggies down in water or extra stock to keep from having to use oil here.
Once the veggies are tender, add in the 4 C. Unsalted Chicken Stock, 2 C. Water, 2 C. Cooked & Cubed Chicken Breast, 1 C. Peas (Fresh or Frozen), 1 C. Zucchini, half of the Fresh Basil, 2 Tbsp. Fresh Lemon Juice, and 2 Tsp. Lemon Zest.
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 & Pepper to Taste.
Divide the cooked quinoa evenly among bowls and top with the hot soup.
Serve garnished with remaining fresh basil and lemon wedges. Enjoy right away!
Nutritional Claims: Low Sodium, Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher