Lemon Chicken & Vegetable Soup
Tuesday, April 7, 2020
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Description Yield: Serves about 4 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
