Thursday, July 17, 2014

Simple Lemony Chicken & Spring Veggie Soup

Lemony Chicken & Vegetables Soup

Serves 2 main course size

1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small
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
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 cups cooked quinoa
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish


1) 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.

2) Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.

3) Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.

4) Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

5) To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.


Source: thecozyapron.com

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