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Simple Lemony Chicken & Spring Veggie Soup, A Little Sunshine In My Spoon Recipe

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This recipe for Simple Lemony Chicken & Spring Veggie Soup, A Little Sunshine In My Spoon is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tablespoons butter
1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small (if you can find multi­colored carrots, those are
2 cloves garlic, pressed through garlic press
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh English peas (or frozen peas)
1 cup baby zucchini, small dice
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish

Place a medium­ large soup pot over medium heat;  add in the
butter and olive oil,  and once melted,  add in the sliced  leek  and
diced  carrots,  and sweat for about  3­5 minutes, or until slightly
tender and the leeks are becoming translucent.
­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
­Next, add in the hot chicken stock, and bring to a gentle simmer;
cover  partially  with  a  lid,  and  cook for  about  15­20  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/zucchini
to become crisp­tender and bright green in the hot stock, about 3­4
minutes; check to see if additional salt or pepper is needed.
­To serve,  add  about ½  cup of the  cooked quinoa to  a bowl,  and
ladle  some  of  the  soup  with  the  veggies  and  chicken  over  top;
sprinkle  over  some  of  the  fresh  basil,  and  squeeze  in  some
additional lemon juice from the lemon wedge garnish, if desired




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