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Lemony Chicken & Spring Veggie Soup w/ Quinoa
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
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