Wednesday, October 7, 2015

Lemon Chicken Spring Vegetable with Quinoa Soup

It is starting to feel just the tiniest bit like fall around here.  It is still in the 90s most of the time but we are having cooler nights and mornings and occasional rainy storms that bring the temps down into sweater wearing high 70's-low 80's. :)  So I decided to try out another chicken soup recipe, just to celebrate!  The recipe may have "spring" vegetables in it but they are all easily found around here right now.

This one was a winner by everyone in my family!  Well, the youngest had it deconstructed but she still ate it.  So give it a try and enjoy fall for me if you live in an area of the country that has actual cool weather. :)

Lemon Chicken Spring Vegetable with Basil and Quinoa Soup

2 tablespoons butter 
1 tablespoon olive oil 
3 carrots, peeled and diced small (multi-colored if possible) 
3 cloves garlic, pressed through garlic press 
Black pepper 
1 teaspoon herbs de Provence 
4 cups chicken stock, hot 
1 cup fresh English peas (or frozen peas) 
1 1/2 cup baby zucchini, small dice 
2 cooked chicken breasts, shredded or cubed  
2 tablespoons fresh lemon juice 
2 cups cooked quinoa  
¼ cup chopped, fresh basil leaves  
4 lemon wedges, garnish 


Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add diced carrots, and sweat for about 3-5 minutes, or until slightly tender.  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. 

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. 

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 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. 

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.

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