Lemony Chicken Soup with Spring Veggies for a Fresh Boost

Enjoy a comforting bowl of Lemony Chicken Soup with Spring Veggies, perfect for a healthy, quick meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 cups

Course: Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 tablespoon Butter Adds richness to the soup; substitute with olive oil for a dairy-free option.
1 tablespoon Olive Oil Provides healthy fats and flavor; can replace with avocado oil if desired.
1 unit Leek Softens and adds mild onion flavor; substitute with a sweet onion if leeks aren't available.
2 unit Carrots Offers natural sweetness and color; multi-colored heirloom carrots can be used for visual appeal.
2 cloves Garlic Adds aromatic depth; use garlic powder as a substitute if fresh garlic isn't on hand.
Salt & Black Pepper Enhances overall flavor; adjust to taste.
1 teaspoon Herbes de Provence A fragrant herb blend; no direct substitute, but Italian seasoning could work in a pinch.
6 cups Chicken Stock/Broth Forms the soup's base; use vegetable broth for a vegetarian version.

For the Veggies

1 cup Fresh English Peas/Frozen Peas Adds texture and sweetness; any green peas can be substituted.
2 unit Baby Zucchini Provides lightness and texture; regular zucchini or yellow squash can be used as alternatives.

For the Protein

2 cups Cooked Chicken Adds protein; options include rotisserie chicken or substitute with tofu or chickpeas for a vegetarian version.

For the Finish

1 tablespoon Lemon Zest Brightens the flavor profile; use a lemon peel if zest isn’t available.
2 tablespoons Fresh Lemon Juice Adds acidity and freshness; bottled lemon juice can substitute in emergencies.
1 cup Cooked Quinoa Provides a nutritious base; substitute with barley or omit for a low-carb option.
1/4 cup Chopped Fresh Basil Adds aromatic freshness; can replace with dried basil, but fresh is preferred.
Lemon Wedges (for garnish) Enhances presentation and adds more lemon flavor at serving.

Equipment

medium-large pot

Method

Step-by-Step Instructions

In a medium-large pot, melt butter and olive oil over medium heat. Add sliced leek and diced carrots. Sauté for 3-5 minutes until softened.
Stir in minced garlic, salt, pepper, and Herbes de Provence. Cook for 1 minute until garlic is fragrant.
Pour in warm chicken stock and bring to a gentle simmer. Cook for 15-20 minutes until flavors meld and carrots are tender.
Turn off the heat and stir in peas, sliced zucchini, shredded chicken, lemon zest, and lemon juice. Let sit for 3-4 minutes.
Spoon cooked quinoa into bowls and ladle soup over top. Garnish with fresh basil and additional lemon juice before serving.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 35gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

This soup is versatile, allowing substitutions and adjustments to cater to different dietary needs.

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