Lemony Chicken Soup is a light, bright spring veggie soup made with tender chicken, fresh vegetables, quinoa, and vibrant lemon.

Scale

2 tablespoons butter

1 tablespoon olive oil

1 leek, quartered and sliced

2 carrots, peeled and diced

2 cloves garlic

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

1. Melt butter and olive oil in pot over medium heat.

2. Add leek and carrots; cook 3-5 minutes until tender.

3. Add garlic, salt, pepper, and herbs; stir.

4. Add warm chicken stock; simmer 15-20 minutes.

5. Turn off heat; add peas, zucchini, chicken, lemon zest, and juice.

6. Let vegetables become crisp-tender for 3-4 minutes.

7. Serve over cooked quinoa and garnish with basil and lemon.

Add quinoa separately when serving.

Store without quinoa for best texture.

Adjust lemon to taste before serving.