Springtime Lemony Chicken and Veggie Soup

Spring is a time of renewal, perfect for enjoying light yet flavorful meals. Our Springtime Lemony Chicken and Veggie Soup embodies this spirit with its zesty citrus twist and fresh vegetables. This soup is quick and easy to make, while the bright notes of lemon and Herbes de Provence ensure that it’s packed with flavor. Let’s dive into the recipe for a refreshing, nourishing bowl.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek, quartered, and white part sliced
• 2 carrots, peeled and diced small
• 2 cloves garlic, pressed through garlic press
• Salt
• Black pepper
• 1 teaspoon Herbes de Provence
• 4 cups warm chicken stock/broth
• 1 cup fresh English peas (or frozen peas)
• 1 cup baby zucchini, small dice
• 2 cups cooked chicken, shredded or cubed
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups cooked quinoa
• ¼ cup chopped, fresh basil leaves
• 4 lemon wedges, for garnish

Directions

1. Sauté Aromatics:
   In a medium-large soup pot, melt the butter and olive oil over medium heat. Add the sliced leek and diced carrots. Cook, stirring occasionally, until the leeks are translucent and the carrots start to soften.
2. Build the Flavor:
   Stir in the garlic, salt, pepper, and Herbes de Provence. Allow these ingredients to cook for a minute or two until aromatic.
3. Simmer the Soup Base:
   Pour in the chicken stock and bring it to a gentle simmer. Partially cover the pot and let it cook until the carrots are tender, which should take around 10-15 minutes.
4. Finish with Fresh Ingredients:
   Remove the pot from the heat and add in the peas, zucchini, chicken, lemon zest, and lemon juice. Stir gently and let the soup sit for a few minutes, just until the veggies become crisp-tender. Taste and adjust seasoning if needed.
5. Serve:
   Serve the soup with a scoop of cooked quinoa, a sprinkle of fresh basil leaves, and a wedge of lemon for an extra burst of citrus.

Nutritional Info

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Calories: 310 per serving
• Servings: 4

Conclusion

This Springtime Lemony Chicken and Veggie Soup is a delightful bowl of comfort, showcasing the best of seasonal produce and zesty lemon. Its lightness makes it ideal for lunch or dinner on a warm spring day, and the medley of veggies will leave you feeling fresh and satisfied. Enjoy this soup with loved ones or savor it alone as a delightful way to celebrate spring.