Description
Welcome to a bowl of sheer delight! Our Springtime Lemony Chicken and Veggie Soup is a hearty yet light fare that promises to rejuvenate and satisfy. Featuring tender chunks of chicken, crisp spring vegetables, and a tangy lemon twist, this soup is your ticket to a delightful meal that’s both nutritious and comforting.
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
Instructions
In a medium-large soup pot, melt butter and olive oil over medium heat. Add sliced leek and diced carrots, cooking until leeks are translucent and carrots begin to soften.
Stir in garlic, salt, pepper, and Herbes de Provence until aromatic. Pour in chicken stock and bring to a gentle simmer, covering partially. Let cook until carrots are tender.
Remove from heat. Mix in peas, zucchini, chicken, lemon zest, and juice. Let sit until veggies are crisp-tender. Adjust seasoning as needed.
Serve with a scoop of quinoa, fresh basil, and a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310