Simple Lemony Chicken & Spring Veggie Soup

There’s a quality to the late spring and early summer sunlight that is different from any other time of year; it’s yellower, brighter and seemingly more deliberate, somehow. The sun shines down on us from a high point in the mellow blue sky in this warm season, and for me, takes on an almost “tangy” quality—a lemony and piquant “high note”.

Simple Lemony Chicken & Spring Veggie Soup

Ingredients:

  • • 2 tablespoons butter
  • • 1 tablespoon olive oil
  • • 1 leek, quartered, white part sliced
  • • 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
  • • 2 cloves garlic, pressed through garlic press
  • • Salt
  • • 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 convenience)
  • • 2 teaspoons lemon zest
  • • 2 tablespoons fresh lemon juice
  • • 2 cups cooked quinoa
  • • ¼ cup chopped, fresh basil leaves
  • • 4 lemon wedges, garnish

Preparation:
  • -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 3-5 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 combine.
  • -Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.