Description
Light and flavorful lemony chicken soup with spring vegetables, quinoa, and fresh herbs.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek, white part only, sliced
- 2 carrots, peeled and diced
- 2 cloves garlic, pressed
- Salt
- Black pepper
- 1 teaspoon Herbes de Provence
- 4 cups chicken stock
- 1 cup English peas
- 1 cup baby zucchini, diced
- 2 cups cooked chicken
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups cooked quinoa
- 1/4 cup fresh basil
- 4 lemon wedges
Instructions
- Melt butter and olive oil in a soup pot over medium heat.
- Add leek and carrots and cook until tender.
- Stir in garlic, seasoning, and herbs.
- Add chicken stock and simmer until carrots soften.
- Remove from heat and add peas, zucchini, chicken, lemon zest, and juice.
- Serve over quinoa and garnish with basil and lemon.
Notes
- Use rotisserie chicken for convenience.
- Add lemon juice just before serving.
- Store soup and quinoa separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 417
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg