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Simple Lemony Chicken & Spring Veggie Soup with Quinoa & Fresh Basil Recipe

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Chicken

 Ingredients List

  • ”¢ 2 tablespoons butter
  • ”¢ 1 tablespoon olive oil
  • ”¢ 1 leek, quartered, 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 herbs de Provence
  • ”¢ 4 cups chicken stock, hot
  • ”¢ 1 cup fresh English peas (or frozen peas)
  • ”¢ 1 cup baby zucchini, small dice
  • ”¢ 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
  • ”¢ 2 teaspoons lemon zest
  • ”¢ 2 tablespoons fresh lemon juice
  • ”¢ 2 cups cooked quinoa
  • ”¢ ¼ cup chopped, fresh basil leaves
  • ”¢ 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.

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