- 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
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!