Spring chicken soup
Recipe by Courtney Glantz
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
Salt
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
1. 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.
2. 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.
3. 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.
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 soup, 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.
starters February 18, 2016 16:32
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