Chicken Soup with Spring Veggies

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 leek, quartered, and white part sliced

2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)

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

1/4 cup chopped, fresh basil leaves

4 lemon wedges, garnish

Directions

Place a medium-large soup pot over medium heat, and add in the butter and olive oil; once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.

Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.

Next, add in the warm chicken stock or broth, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.

Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

To serve, add about 1/2 cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.

Nutrition

• Calories: 417