Can I make Lemony Chicken Soup with Spring Veggies ahead of time?

Yes, Lemony Chicken Soup with Spring Veggies is an excellent make-ahead recipe. Prepare the soup as directed and store it in an airtight container in the refrigerator for up to four days. For best texture, store the quinoa separately and add it when serving. Before reheating, add a small squeeze of fresh lemon juice to refresh the bright flavors.

Can I freeze Lemony Chicken Soup with Spring Veggies?

You can freeze Lemony Chicken Soup with Spring Veggies, but it’s best to freeze it without the quinoa. Allow the soup to cool completely, then store it in freezer-safe containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add freshly cooked quinoa and a touch of lemon juice before serving.

What other vegetables can I add to Lemony Chicken Soup with Spring Veggies?

This lemon chicken vegetable soup is highly adaptable. You can add asparagus tips, baby spinach, diced tomatoes, or even green beans. Just be sure to add delicate vegetables near the end of cooking to maintain their bright color and crisp-tender texture, which is part of what makes Lemony Chicken Soup with Spring Veggies so appealing.

Easy Lemony Chicken Soup with Spring Veggies

Name: Lemony Chicken Soup with Spring Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 large leek (white part only), quartered and thinly sliced; 2 medium carrots, peeled and small diced; 2 cloves garlic, minced or pressed; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 teaspoon Herbes de Provence; 4 cups chicken stock or broth (low sodium preferred); 1 cup fresh or frozen English peas; 1 cup baby zucchini, small diced; 2 cups cooked chicken, shredded or cubed (rotisserie works well); 2 teaspoons fresh lemon zest; 2 tablespoons fresh lemon juice (plus extra for serving); 2 cups cooked quinoa; 1/4 cup fresh basil leaves, chopped; 4 lemon wedges for garnish (optional)

Description

Lemony Chicken Soup with Spring Veggies is a light, comforting, and flavorful soup made with tender shredded chicken, fresh spring vegetables, fragrant herbs, and bright lemon zest and juice. Served over protein-rich quinoa, this nourishing one-pot meal is perfect for a healthy lunch or dinner and comes together in about 35 minutes.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large leek (white part only), quartered and thinly sliced
2 medium carrots, peeled and small diced
2 cloves garlic, minced or pressed
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon Herbes de Provence
4 cups chicken stock or broth (low sodium preferred)
1 cup fresh or frozen English peas
1 cup baby zucchini, small diced
2 cups cooked chicken, shredded or cubed (rotisserie works well)
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice (plus extra for serving)
2 cups cooked quinoa
1/4 cup fresh basil leaves, chopped
4 lemon wedges for garnish (optional)

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Instructions

Heat a large soup pot over medium heat. Add the butter and olive oil and allow them to melt together.
Add the sliced leek and diced carrots. Sauté for 3–5 minutes until slightly tender and the leeks become translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant. Season with salt, black pepper, and Herbes de Provence.
Pour in the chicken stock and bring the mixture to a gentle simmer. Partially cover and cook for 15–20 minutes, or until the carrots are tender.
Turn off the heat and stir in the peas, diced zucchini, cooked chicken, lemon zest, and lemon juice. Let the residual heat cook the vegetables for 3–4 minutes until crisp-tender.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
To serve, spoon about 1/2 cup of cooked quinoa into each bowl. Ladle the hot soup over the quinoa.
Garnish with chopped fresh basil and an extra squeeze of lemon if desired. Serve immediately.

Notes

Store soup and quinoa separately to prevent the grains from absorbing too much broth.
For extra brightness, add a small squeeze of fresh lemon juice just before serving.
Substitute brown rice or orzo for quinoa if preferred.
Add spinach or asparagus during the last few minutes of cooking for additional spring flavor.
Freeze the soup without quinoa for up to 3 months in an airtight container.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups soup with 1/2 cup quinoa)
Calories: 417 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 75 mg