Go Back
–+ servings
Lemony Chicken Soup with Spring Veggies

Lemony Chicken Soup with Spring Veggies for a Fresh Twist

Enjoy a vibrant and healthy Lemony Chicken Soup with Spring Veggies that captures the essence of spring.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Butter Can be replaced with olive oil for a dairy-free option.
  • 1 tablespoon Olive oil Substitute with neutral oil if desired.
For the Vegetables
  • 1 cup Leek Use onion if leeks are unavailable.
  • 2 medium Carrots Consider using multi-colored heirloom carrots.
  • 2 cloves Garlic Fresh is best, but garlic powder works in a pinch.
  • 1 cup Fresh English peas Feel free to use frozen peas as an alternative.
  • 2 medium Baby zucchini Any squash can be substituted.
For the Soup
  • 6 cups Chicken stock/broth Opt for low-sodium or use vegetable broth for a vegetarian option.
  • 2 cups Cooked chicken Shredded or cubed; rotisserie chicken is convenient.
  • 1 teaspoon Salt Adjust according to taste.
  • 0.5 teaspoon Black pepper Adjust according to taste.
  • 1 teaspoon Herbes de Provence Can be swapped with Italian seasoning.
For the Zing
  • 1 tablespoon Lemon zest Omit if preferred.
  • 1 tablespoon Fresh lemon juice Bottled lemon juice can substitute in a pinch.
For the Garnish
  • 0.5 cup Cooked quinoa Can be omitted for a lower-carb option.
  • 1 tablespoon Fresh basil leaves While dried basil can work, fresh is preferable.
  • 1 whole Lemon wedges Enhances lemon flavor when served.

Equipment

  • Medium-large pot

Method
 

Step-by-Step Instructions
  1. In a medium-large pot over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil together. Add 1 sliced leek and 2 diced carrots to the pot, stirring occasionally. Sauté for about 3-5 minutes, until the veggies soften and the leeks become translucent.
  2. Stir in 2 minced garlic cloves, along with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Herbes de Provence. Continue to cook for an additional minute.
  3. Pour in 6 cups of warm chicken stock and bring the mixture to a gentle simmer. Once it reaches a simmer, cover the pot and let it cook for about 15-20 minutes.
  4. Remove the pot from heat, and incorporate 1 cup of fresh peas, 2 sliced baby zucchinis, and 2 cups of cooked shredded chicken into the broth. Add the zest and juice of 1 lemon, stirring gently. Return the pot to low heat for 3-4 minutes.
  5. To serve, place ½ cup of cooked quinoa in each bowl and ladle the hot soup over it. Garnish with fresh basil leaves and a wedge of lemon.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. This soup can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop.

Tried this recipe?

Let us know how it was!