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Simple Lemony Chicken & Spring Veggie Soup with Quinoa & Fresh Basil Recipe
Simple Lemony Chicken & Spring Veggie Soup with Quinoa & Fresh Basil Recipe
- Recipe Submitted by Parfait on 11/18/2014
Category: Healthy Recipes, Soups, Chicken
Ingredients List
- Ӣ 2 tablespoons butter
- Ӣ 1 tablespoon olive oil
- Ӣ 1 leek, quartered, white part sliced
- Ӣ 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
- Ӣ 2 cloves garlic, pressed through garlic press
- Ӣ Salt
- Ӣ Black pepper
- Ӣ 1 teaspoon herbs de Provence
- Ӣ 4 cups chicken stock, hot
- Ӣ 1 cup fresh English peas (or frozen peas)
- Ӣ 1 cup baby zucchini, small dice
- Ӣ 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
- Ӣ 2 teaspoons lemon zest
- Ӣ 2 tablespoons fresh lemon juice
- Ӣ 2 cups cooked quinoa
- ”¢ ¼ cup chopped, fresh basil leaves
- Ӣ 4 lemon wedges, garnish
Directions
1-Place a medium-large soup pot over medium heat; add in the butter and olive oil, and 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.
2-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.
3-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
4-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, 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.
5-To serve, add about ½ 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.
2-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.
3-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
4-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, 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.
5-To serve, add about ½ 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.
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