When you’re craving something light but comforting, this Lemony Chicken Soup with Spring Veggies is a go-to option. Packed with fresh vegetables, tender chicken, and the zest of lemons, it’s a refreshing take on traditional chicken soup. The vibrant colors from the carrots, peas, and zucchini, along with a hint of Herbes de Provence, make this dish as delightful to look at as it is to eat. Perfect for any season, this soup brings together health, flavor, and warmth in one bowl.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek, quartered, and white part sliced
- 2 carrots, peeled and diced small (multi-colored carrots work beautifully)
- 2 cloves of garlic, minced using a garlic press.
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Herbes de Provence
- 4 cups warm chicken stock/broth
- 1 cup of fresh English peas (or you can use frozen peas).
- 1 cup baby zucchini, small diced
- 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
Instructions
- Sauté the Vegetables: In a spacious pot, combine the butter and olive oil, warming them over medium heat. Add the sliced leek and carrots, and sauté until they soften, about 5 minutes. Stir in the garlic, salt, black pepper, and Herbes de Provence, cooking for another minute until fragrant.
- Add the Broth and Cook the Veggies: Pour in the warm chicken stock, and bring the soup to a gentle simmer. Add the peas and diced baby zucchini. Let everything simmer for about 10 minutes, or until the vegetables are tender but still vibrant.
- Add the Chicken and Lemon: Stir in the cooked chicken, lemon zest, and lemon juice, and cook for another 5 minutes until everything is heated through. Sample the dish and modify the seasoning by adding additional salt, pepper, or lemon juice as desired.
- Add Quinoa and Fresh Herbs: Stir in the cooked quinoa and chopped basil just before serving, ensuring they’re fully incorporated and warmed through.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh lemon wedges for an extra burst of citrus, and enjoy the bright, refreshing flavors!
Conclusion:
This Lemony Chicken Soup with Spring Veggies is the perfect balance of light and satisfying, combining fresh seasonal vegetables with hearty chicken and a zesty lemon flavor. The addition of quinoa makes it a wholesome meal while the fresh basil and lemon wedges add an aromatic finish. This soup is great for a quick lunch or a light dinner, especially when you want something that feels both healthy and comforting.
Bright and Refreshing Lemony Chicken Soup with Spring Vegetables
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek quartered, and white part sliced
- 2 carrots peeled and diced small (multi-colored carrots work beautifully)
- 2 cloves of garlic minced using a garlic press.
- Salt to taste
- Black pepper to taste
- 1 teaspoon Herbes de Provence
- 4 cups warm chicken stock/broth
- 1 cup of fresh English peas or you can use frozen peas.
- 1 cup baby zucchini small diced
- 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
Instructions
- Sauté the Vegetables: In a spacious pot, combine the butter and olive oil, warming them over medium heat. Add the sliced leek and carrots, and sauté until they soften, about 5 minutes. Stir in the garlic, salt, black pepper, and Herbes de Provence, cooking for another minute until fragrant.
- Add the Broth and Cook the Veggies: Pour in the warm chicken stock, and bring the soup to a gentle simmer. Add the peas and diced baby zucchini. Let everything simmer for about 10 minutes, or until the vegetables are tender but still vibrant.
- Add the Chicken and Lemon: Stir in the cooked chicken, lemon zest, and lemon juice, and cook for another 5 minutes until everything is heated through. Sample the dish and modify the seasoning by adding additional salt, pepper, or lemon juice as desired.
- Add Quinoa and Fresh Herbs: Stir in the cooked quinoa and chopped basil just before serving, ensuring they’re fully incorporated and warmed through.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh lemon wedges for an extra burst of citrus, and enjoy the bright, refreshing flavors!