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.

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

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.

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.

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.