Shape Up North

Spring Chicken Quinoa Soup


Spring Chicken Quinoa Soup

Course: Soup
Calories: 233 kcal
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 carrots peeled and diced small
  • 2 cloves garlic pressed through garlic press
  • Salt & Black pepper
  • 1 teaspoon Herbs de Provence*
  • 4 cups chicken stock hot
  • 1 cup fresh English peas or frozen peas
  • 1 cup baby zucchini small dice
  • 2 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
Herbs De Provence:
  • 2 T. Rosemary
  • 1 T. Fennel Seed
  • 2 T. Savory
  • 2 T. Thyme
  • 2 T. Basil
  • 2 T. Marjoram
  • 1 T. Oregano
  1. Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the onion and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the onions are becoming translucent.

  2. Add in the garlic, and once that becomes aromatic, stir in a pinch or two of salt and pepper, and the herbs de Provence

  3. Add chicken stock and bring to a gentle simmer; cover with a lid, and cook for 15-20 minutes, or until carrots are tender.

  4. Turn the heat off; add in the peas, zucchini, chicken breast, and 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 over the top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired. 

Recipe Notes

Calories: 233, Total Fat 9 g, Sodium 160 mg, Tot. Carb 21 g, Protein 19 g