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Basil Chicken Soup

Although it is officialy Spring, it has been damp and cold in State College recently. When this type of weather strikes, I am often motivated to make a healthy, hearty soup of some sort. I love soups because they can be filled with nutritious veggies, fill ya up, and not be super high on the caloric intake.

For this oil-free, sugar-free, gluten-free soup, I raided my freezer and kitchen cabinets (mainly because my fridge was looking a bit sparse and I was feeling too lazy to make a trip to the grocery store in the yucky weather). I decided to throw the pearl onions into the mix at the last minute, which I think was a good call! I know a lot of people aren't onion fans though, so they could easily be omitted and you'd still be left with a delicious end product. 


I paired my soup with a slice of Pumpkin Thyme Bread which was perfect to soak up every last drop of deliciousness in my bowl. I'm thinking I will probably have some of the leftovers (which there were a lot of because I can never seem to make small batches of soup) with Zucchini Biscuits later on this week.....yay for leftovers!!!


Basil Chicken Soup

Basil Chicken Soup

Oil Free
Sugar Free
Low Carb
Calories per serving
170 (180 w/ onions)

10 oz. frozen chopped spinach
1 (28 oz.) can diced tomatoes, undrained
1 (13 oz.) can chicken breast, undrained
1 T. basil
2 tsp. minced garlic flakes
1 tsp. Simple Girl Dry Bouillon Base
1 c. water
1 c. frozen pearl onions, optional

  1. Heat spinach in saucepan over medium-high heat until softened and broken apart.
  2. Stir in tomatoes, chicken, basil, bouillon, garlic, and water.
  3. Turn burner to high heat and bring to a boil.
  4. Add onions, if desired, then reduce heat and cover with lid.
  5. Allow to simmer at least 10 minutes.
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