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