Simple Lemony Chicken & Spring Veggie Soup with Quinoa & Fresh Basil

• Gluten free

• Meat

  • 2 Chicken breasts, cooked

• Produce

  • 1 cup Baby zucchini, small
  • 1/4 cup Basil, fresh leaves
  • 2 Carrots
  • 1 cup English peas, fresh
  • 2 cloves Garlic
  • 1 tsp Herbs de provence
  • 1 Leek
  • 2 tsp Lemon, zest
  • 4 Lemon, wedges

• Canned Goods

  • 4 cups Chicken stock, hot

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on thecozyapron.com

Description

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

Directions

• -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.