Chicken Soup with Spring Veggies is a light yet satisfying dish that celebrates the freshness of the season. Infused with bright lemon, tender chicken, and vibrant vegetables like peas, zucchini, and carrots, this soup offers both comfort and nourishment. Served over fluffy quinoa and topped with fresh basil, it’s a healthy, flavorful meal that feels like a breath of spring in every bite.
Why You’ll Love This Recipe
This soup is the perfect balance of wholesome ingredients and refreshing flavor. It’s quick to prepare, coming together in just over half an hour, and makes a beautiful, seasonal main course. The use of herbes de Provence and lemon brings a subtle complexity, while the quinoa adds heartiness without making the dish heavy. It’s also naturally gluten-free and easily adaptable to different dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek, quartered and white part sliced
- 2 carrots, peeled and diced small (multi-colored carrots if available)
- 2 cloves garlic, pressed or minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon herbes de Provence
- 4 cups warm chicken stock or broth
- 1 cup fresh or frozen English peas
- 1 cup baby zucchini, small dice
- 2 cups cooked chicken, shredded or cubed
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups cooked quinoa
- ¼ cup chopped fresh basil leaves
- 4 lemon wedges, for garnish
Directions
- Sauté Aromatics: In a medium-large soup pot, melt butter with olive oil over medium heat. Add sliced leek and diced carrots. Sauté for 3–5 minutes until slightly tender and leeks are translucent.
- Add Garlic and Seasoning: Stir in the garlic and cook until fragrant. Season with salt, pepper, and herbes de Provence. Mix well to combine.
- Simmer Soup: Pour in the warm chicken broth and bring to a gentle simmer. Partially cover with a lid and cook for 15–20 minutes until the carrots are tender.
- Finish with Veggies and Chicken: Turn off the heat and stir in peas, zucchini, cooked chicken, lemon zest, and lemon juice. Let sit for 3–4 minutes until the vegetables are bright green and tender-crisp.
- Serve: Place about ½ cup cooked quinoa into each bowl. Ladle hot soup over the quinoa. Top with chopped basil and a lemon wedge for squeezing.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Grain Swap: Substitute cooked rice, farro, or couscous for quinoa.
- Vegetarian Version: Omit chicken and use vegetable broth. Add extra vegetables like asparagus or mushrooms for substance.
- Creamy Twist: Stir in a splash of cream or coconut milk at the end for a richer soup.
- Herb Options: Use fresh thyme or dill instead of herbes de Provence for a different herbal profile.
- Spicy Option: Add a pinch of red pepper flakes for a gentle kick.
Storage/Reheating
- Storage: Store soup and quinoa separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat soup gently over the stove until warm. Reheat quinoa separately in the microwave or mix with the soup just before serving.
- Freezing: The soup can be frozen without the quinoa for up to 2 months. Thaw in the refrigerator overnight and reheat before serving with freshly cooked quinoa.
FAQs
Can I make this soup ahead of time?
Yes, it’s an excellent make-ahead meal. Store the quinoa separately to prevent it from soaking up too much broth.
Is this soup gluten-free?
Yes, the ingredients are naturally gluten-free, especially when using quinoa.
What’s the best cut of chicken to use?
Cooked and shredded chicken breast or thigh both work well. Rotisserie chicken is a great time-saver.
Can I use dry herbs instead of fresh basil?
Yes, but fresh basil adds brightness. If using dried basil, use only 1 teaspoon.
What’s a good substitute for herbes de Provence?
A mix of thyme, rosemary, and oregano will work well as a substitute.
Can I use frozen vegetables?
Yes, frozen peas and zucchini can be used. Add them directly to the hot soup as directed.
Is this soup kid-friendly?
Yes, the mild flavors and soft vegetables make it a great option for children.
How do I make it vegetarian?
Replace the chicken with chickpeas or white beans and use vegetable broth.
Can I add noodles instead of quinoa?
Absolutely. Small pasta shapes like orzo or ditalini are good alternatives.
How can I make the soup more filling?
Add more quinoa or stir in some cooked white beans or lentils for added protein and texture.
Conclusion
Chicken Soup with Spring Veggies is a delightful, nourishing bowl of warmth that’s perfect for welcoming the spring season or simply enjoying a lighter take on classic chicken soup. With fresh herbs, zesty lemon, and tender vegetables, it brings both comfort and brightness to the table. Ideal for a healthy lunch or an easy dinner, it’s a dish you’ll want to return to often.
Print
Chicken Soup with Spring Veggies
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This light and refreshing Chicken Soup with Spring Veggies is packed with tender chicken, crisp-tender vegetables, fresh herbs, and a bright splash of lemon. Served over a scoop of quinoa, it’s a cozy and nutritious one-bowl meal ready in just 35 minutes—perfect for springtime or anytime you crave a healthy comfort dish!
Ingredients
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2 tbsp butter
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1 tbsp olive oil
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1 leek, white part only, sliced
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2 carrots, peeled and finely diced (multi-colored if available)
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2 cloves garlic, pressed or minced
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Salt and black pepper, to taste
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1 tsp Herbes de Provence
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4 cups warm chicken stock or broth
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1 cup fresh or frozen English peas
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1 cup baby zucchini, diced
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2 cups cooked chicken (shredded or cubed)
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2 tsp lemon zest
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2 tbsp fresh lemon juice
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2 cups cooked quinoa
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1/4 cup chopped fresh basil
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4 lemon wedges, for garnish
Instructions
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Heat butter and olive oil in a soup pot over medium heat.
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Add leeks and carrots; sauté for 3–5 minutes until softened and leeks are translucent.
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Add garlic and cook until fragrant, about 1 minute. Season with salt, pepper, and Herbes de Provence.
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Pour in warm chicken stock and bring to a gentle simmer. Cover partially and cook for 15–20 minutes, or until carrots are tender.
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Turn off heat. Add peas, zucchini, cooked chicken, lemon zest, and lemon juice. Let sit for 3–4 minutes until vegetables are crisp-tender.
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Taste and adjust seasoning if needed.
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To serve, spoon about ½ cup of quinoa into each bowl. Ladle soup over quinoa, sprinkle with fresh basil, and garnish with a lemon wedge.
Notes
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Cook quinoa in advance to save time or use rice as a substitute.
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For extra flavor, use homemade chicken stock.
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Easily make it vegetarian by omitting the chicken and using veggie broth.
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Multi-colored carrots and baby zucchini add beautiful spring colors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
