Spring Lemony Chicken Veggie Soup

Spring Lemony Chicken Veggie Soup

Pairs well with: Edna Valley Vineyard Central Coast Pinot Grigio

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, quartered, white part sliced
  • 2 carrots peeled and diced into small chunks
  • 2 cloves garlic, pressed through garlic press
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon herbs de Provence
  • 4 cups chicken stock, hot
  • 1 cup frozen peas
  • 1 cup baby zucchini, diced into small chunks
  • 2 4-ounce chicken breasts cooked and shredded or cubed (whichever you prefer)
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups cooked quinoa or wild rice
  • ¼ cup chopped, fresh basil leaves
  • 4 lemon wedges for garnishing soup

Preparation

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.

Serve with Edna Valley Pinot Grigio for a refreshing yet comforting spring meal!