Lemony Chicken and Spring Veggie Soup
2 tablespoons butter
1 tablespoon organic olive oil
1 leek, quartered, white part sliced
2 organic carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
2 cloves garlic, pressed through garlic press
Celtic sea salt
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh organic peas
1 cup organic baby zucchini, diced into small chunks
2 cooked organic chicken breasts, shredded or cubed
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
1/4 cup chopped, fresh basil leaves
4 lemon wedges, garnish
Place a medium-large soup pot over medium heat; add the butter and olive oil. When butter is melted, add the sliced leek and diced carrots and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
Add the garlic until it becomes aromatic; then add in a pinch or two of salt and pepper and the herbs de Provence; stir to combine.
Next, add 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.
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 and 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.
To serve, add about 1/2 cup of the cooked quinoa to a bowl and ladle some of the soup with the veggies and chicken over top. Sprinkle fresh basil on the top and squeezed lemon juice from the lemon wedge if desired.
Recipe Credit: Ingrid Beer – The Cozy Apron