Mom, this one’s for you.
It was about mid-vacation when I woke up and realized I had nothing planned for ALFS for the coming week – eek! Time to get my head out of the sunshine and get stuff done.
On the screened-in porch while watching the golfers go by, I ran my drafts by my mom: homemade enchilada sauce, roasted caprese salad, this spring chicken soup, and her vote was cast immediately.
Spring chicken soup it is. The perfect re-entry recipe for the scary weather of Chicago.
This one’s got it going on. Tons of veggies, a super light broth, all poured over a warm bowl of quinoa. Comforting but light, it’s the absolutely perfect thing to make when the weather seems stuck around that 50 degree (or less) mark.
Hey, I’m hoping for at least 50. Come on, Chicago!
- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 leeks, quartered, white part sliced
- 4 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
- 4 cloves garlic, minced
- Black pepper
- 2 teaspoon herbs de Provence
- 8 cups chicken stock
- 2 cup fresh English peas (or frozen peas)
- 2 cups zucchini, small dice
- 2-3 cups 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
- 4 lemon wedges, garnish
- Place a large soup pot over medium heat; add in the butter and olive oil, and once melted, add in leeks and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
- Add in the garlic for a minute and then add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.
- Next, add in the 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 zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot soup, 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.