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.
Add in the garlic, and once that becomes aromatic, stir in a pinch or two of salt and pepper, and the herbs de Provence
Add chicken stock and bring to a gentle simmer; cover with a lid, and cook for 15-20 minutes, or until carrots are tender.
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.
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.
Calories: 233, Total Fat 9 g, Sodium 160 mg, Tot. Carb 21 g, Protein 19 g