Comforting Chicken Soup with Spring Veggies – A Cozy Recipe
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Calories
- 417 kcal
Ingredients
- 2 tablespoonsbutter
- 1 tablespoonolive oil
- 1leek, quartered and sliced
- 2carrots, peeled and diced small
- 2cloves garlic, pressed
- to tasteSalt
- to tasteBlack pepper
- 1 teaspoonHerbes de Provence
- 4 cupswarm chicken stock/broth
- 1 cupfresh English peas (or frozen peas)
- 1 cupbaby zucchini, small dice
- 2 cupscooked chicken, shredded or cubed
- 2 teaspoonslemon zest
- 2 tablespoonsfresh lemon juice
- 2 cupscooked quinoa
- 1/4 cupchopped, fresh basil leaves
- 4lemon wedges, garnish
Instructions
- 1
Place a medium-large soup pot over medium heat, and add in the butter and olive oil until 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 aromatic, add a pinch or two of salt and pepper, and the Herbes de Provence; stir to combine.
- 3
Next, add in the warm chicken stock/broth 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 off the heat and add in the English peas, diced baby zucchini, shredded or cubed chicken, lemon zest, and lemon juice; stir to combine and let the peas/zucchini cook in the hot stock for about 3-4 minutes.
- 5
To serve, add about 1/2 cup of cooked quinoa to a bowl, and ladle the soup with the veggies and chicken over top. Sprinkle with fresh basil and squeeze additional lemon juice from the lemon wedges if desired.