Spring Veggie Soup with Chicken and Quinoa


  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 leek, quartered, white part sliced
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • Salt
  • Black pepper
  • 4 cups chicken stock
  • 1 cup fresh English peas (or frozen peas, thawed)
  • 1 cup baby zucchini, small dice
  • 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
  • zest of one lemon
  • 2 Tbsp fresh lemon juice
  • 2 cups cooked quinoa
  • ¼ cup chopped, fresh parsley leaves
  • grated Parmesan cheese (optional)


  1. Wash and slice the leeks and dice the carrots.  In a large soup pot, melt the butter and heat the olive oil over medium heat.  Add the leeks and carrots and sauté until the leek is soft and beginning to turn translucent, about 3 minutes.
  2. Add the garlic, a couple pinches of salt and some pepper and sauté for about a minute until aromatic (do not brown the garlic).
  3. Add the chicken stock and bring to a boil.  Reduce heat to low and simmer, covered for about 15 minutes or until the carrots are tender.
  4. While the soup is simmering prep the remaining ingredients.  (Chop the zucchini, parsley, and chicken; zest and juice the lemon; grate cheese.)
  5. When the carrots are tender, add the peas, zucchini, cooked chicken, lemon zest, and lemon juice.  Simmer for one minute and then remove from the heat and allow the veggies to sit in the hot broth for about 3-4 minutes.
  6. To serve, scoop cooked quinoa into the bottom of each bowl and ladle the hot soup on top.  Sprinkle with parsley and Parmesan cheese.

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