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
