Print

Chicken Soup with Spring Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 171 reviews

A vibrant and wholesome chicken soup featuring fresh spring vegetables and bright lemon notes, perfect for a nourishing and comforting meal in just 35 minutes.

Ingredients

Soup Base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, quartered and white part sliced
  • 2 carrots, peeled and diced small (multi-colored carrots optional)
  • 2 cloves garlic, pressed through garlic press
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Herbes de Provence
  • 4 cups warm chicken stock/broth

Vegetables and Protein

  • 1 cup fresh English peas (or frozen peas)
  • 1 cup baby zucchini, small dice
  • 2 cups cooked chicken, shredded or cubed

Flavoring and Garnish

  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups cooked quinoa
  • 1/4 cup chopped fresh basil leaves
  • 4 lemon wedges, for garnish

Instructions

  1. Sauté Vegetables: Place a medium-large soup pot over medium heat, add butter and olive oil. Once melted, add the sliced leek and diced carrots. Sweat for about 3-5 minutes until the leeks become translucent and vegetables slightly tender.
  2. Add Garlic and Seasonings: Stir in the pressed garlic. When fragrant, season with salt, black pepper, and Herbes de Provence. Mix well to combine all flavors.
  3. Simmer Soup: Pour in the warm chicken stock/broth and bring the mixture to a gentle simmer. Partially cover the pot with a lid and cook for 15-20 minutes, or until carrots are tender.
  4. Add Final Vegetables and Chicken: Turn off the heat. Stir in English peas, diced baby zucchini, shredded chicken, lemon zest, and lemon juice. Allow the peas and zucchini to become crisp-tender and vibrant in color, about 3-4 minutes. Taste and adjust seasoning with additional salt or pepper if needed.
  5. Serve: Spoon about 1/2 cup cooked quinoa into each bowl. Ladle the hot soup with vegetables and chicken over the quinoa. Sprinkle chopped fresh basil on top and garnish with lemon wedges, squeezing extra lemon juice for a bright finish if desired.

Notes

  • Use multi-colored carrots for a visually appealing dish.
  • Frozen peas can be substituted for fresh peas when out of season.
  • For a thicker broth, add less stock or simmer uncovered longer before adding peas and zucchini.
  • Cook quinoa ahead of time to reduce overall cooking duration.
  • Adjust lemon juice quantity to taste for preferred brightness.

Find it online: https://justsosavory.com/chicken-soup-with-spring-veggies-recipe/