Chicken Soup with Spring Veggies

Light and flavorful, this chicken soup with spring veggies and a kiss of lemon offers a bit of sunshine in a bowl—it’s super cozy and healthy!

  • 1 cup baby zucchini, small dice
  • 1 cup fresh English peas (or frozen peas)
  • 1 leek, quartered, and white part sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Herbes de Provence
  • 1/4 cup chopped, fresh basil leaves
  • 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
  • 2 cloves garlic, pressed through garlic press
  • 2 cups cooked chicken, shredded or cubed
  • 2 cups cooked quinoa
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 4 cups warm chicken stock/broth
  • 4 lemon wedges, garnish
  • Black pepper
  • Salt

Chicken Soup with Spring Veggies

  1. Place a medium-large soup pot over medium heat, and add in the butter and olive oil; 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. ...
  4. .........
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