Spring Veggie, Chicken, and Quinoa Soup

Okay, friends, I am going to share with you a weird habit that I’ve picked up. A few weeks ago, I had a little cold and wasn’t feeling great in the morning. I didn’t want to eat a whole breakfast, but I wanted to have something that was warm and a tiny bit substantial. I heated up chicken broth in a coffee mug in the microwave. And I drank that deliciously salty chicken broth out of the mug like I usually drink my morning coffee or tea. I liked it so much that I’ve done it several times since then. I’ve received pretty mixed reactions when I’ve told people about my new habit, but I always respond with this: Imagine you’re slurping up some Campbell’s chicken noodle soup. Now imagine it in a mug. Now imagine it with no noodles, carrots, or mysterious bits of chicken.

What do you think now? Have I converted you? I mean, I guess it’s a slightly less trendy food than bone broth, but it’s not too different in form.

And Spring Veggie, Chicken, and Quinoa Soup is a perfect spring meal that includes my new favorite breakfast drink, chicken broth. It’s warm and comforting, but still fresh and light. I love the lemony tartness!
Spring Veggie, Chicken, and Quinoa Soup Spring Veggie, Chicken, and Quinoa Soup

Spring Veggie, Chicken, and Quinoa Soup
 
Prep time
Cook time
Total time
 
Spring Veggie, Chicken, and Quinoa Soup is a light and refreshing spring soup.
Recipe type: Soup
Serves: 4 servings
Ingredients
  • • 2 cups cooked quinoa
  • • 1 tablespoon olive oil
  • • 1 medium onion, diced
  • • 2 cloves of garlic, diced
  • • 2 carrots, peeled and thinly sliced
  • • 1 teaspoon herbs de Provence
  • • 6 cups chicken broth
  • • 2 chicken breasts, cooked and shredded
  • • 1 medium zucchini, diced
  • • 1 cup frozen peas
  • • zest of one lemon
  • • juice of one lemon
Instructions
  1. Place a large stockpot over medium heat and add the olive oil. When the oil is hot, add the onion and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and herbs de Provence and cook for 1 additional minute.
  2. Add the chicken broth and bring the soup to a simmer. Add the cooked quinoa, shredded chicken, zucchini, peas, lemon zest, and lemon juice. Simmer until the peas and zucchini are cooked, about 3-5 minutes. Season the soup with salt and pepper to taste.

Adapted from The Cozy Apron

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