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Chicken Soup with Spring Veggies
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, quartered, and white part sliced
  • 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
  • 2 cloves garlic, pressed through garlic press
  • Salt
  • Black pepper
  • 1 teaspoon Herbes de Provence
  • 4 cups warm chicken stock/broth
  • 1 cup fresh English peas (or frozen peas)
  • 1 cup baby zucchini, small dice
  • 2 cups cooked chicken, shredded or cubed
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups cooked quinoa
  • ¼ cup chopped, fresh basil leaves
  • 4 lemon wedges, garnish
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