Can I freeze Lemony Chicken Soup with Spring Veggies?

Yes, this soup freezes well without the quinoa. Let it cool completely, then store in an airtight container for up to 2 months. When reheating, prepare fresh quinoa separately and add it when serving.

How do I make this soup vegetarian or vegan?

Simply swap the chicken stock for vegetable broth and omit the chicken. Add plant-based protein like white beans or tofu. Use olive oil instead of butter to keep it fully vegan.

Can I use different grains instead of quinoa?

Absolutely. Brown rice, couscous, or even small pasta shapes like orzo work well. Just cook them separately to maintain the soup’s light texture and avoid sogginess.

What kind of chicken works best in this recipe?

Pre-cooked rotisserie chicken is ideal for convenience. However, you can also use leftover grilled or roasted chicken breasts, or poach boneless thighs for a more tender texture.

Lemony Chicken Soup – Best One-Pot Spring Comfort

Name: Lemony Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter: adds richness and smooth texture; 1 tablespoon olive oil: enhances flavor and helps sauté vegetables; 1 leek, quartered and white part sliced: provides mild, sweet onion flavor; 2 carrots, peeled and diced small: adds sweetness and color; 2 cloves garlic, pressed: brings savory aroma and depth; 1 teaspoon Herbes de Provence: infuses the soup with aromatic herbs; 4 cups warm chicken stock or broth: forms the flavorful base; 1 cup fresh or frozen English peas: adds sweetness and texture; 1 cup baby zucchini, diced small: light and delicate, soaks in broth flavor; 2 cups cooked chicken, shredded or cubed: provides lean protein; 2 teaspoons lemon zest: brightens the entire dish; 2 tablespoons fresh lemon juice: adds zing and freshness; 2 cups cooked quinoa: hearty and protein-rich base; 1/4 cup fresh basil, chopped: offers a sweet, herbaceous finish; 4 lemon wedges: optional garnish for extra citrus flavor; Salt and black pepper to taste: for seasoning

Description

Lemony Chicken Soup with Spring Veggies is a light, fresh, and nourishing soup perfect for spring. Made with tender rotisserie chicken, colorful seasonal vegetables, a hint of Herbes de Provence, and finished with bright lemon zest and juice, this cozy recipe is served over fluffy quinoa for a protein-packed, satisfying meal.

Ingredients

Scale

2 tablespoons butter: adds richness and smooth texture
1 tablespoon olive oil: enhances flavor and helps sauté vegetables
1 leek, quartered and white part sliced: provides mild, sweet onion flavor
2 carrots, peeled and diced small: adds sweetness and color
2 cloves garlic, pressed: brings savory aroma and depth
1 teaspoon Herbes de Provence: infuses the soup with aromatic herbs
4 cups warm chicken stock or broth: forms the flavorful base
1 cup fresh or frozen English peas: adds sweetness and texture
1 cup baby zucchini, diced small: light and delicate, soaks in broth flavor
2 cups cooked chicken, shredded or cubed: provides lean protein
2 teaspoons lemon zest: brightens the entire dish
2 tablespoons fresh lemon juice: adds zing and freshness
2 cups cooked quinoa: hearty and protein-rich base
1/4 cup fresh basil, chopped: offers a sweet, herbaceous finish
4 lemon wedges: optional garnish for extra citrus flavor
Salt and black pepper to taste: for seasoning

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot, heat butter and olive oil over medium heat.
Add sliced leek and diced carrots; sweat for 3–5 minutes until leeks are translucent and vegetables begin to soften.
Add garlic and stir until aromatic, about 30 seconds.
Season with salt, pepper, and Herbes de Provence, then stir to combine.
Pour in the warm chicken stock and bring to a gentle simmer.
Cover partially and cook for 15–20 minutes until carrots are tender.
Turn off heat and add English peas, zucchini, chicken, lemon zest, and lemon juice.
Let sit for 3–4 minutes to allow vegetables to become crisp-tender and flavors to meld.
To serve, place 1/2 cup of cooked quinoa in each bowl and ladle hot soup over it.
Top with chopped fresh basil and a squeeze of lemon, if desired.

Notes

Use rotisserie chicken to save time and boost flavor.
Frozen peas work just as well as fresh ones.
Keep quinoa separate until serving to maintain ideal texture.
Adjust lemon juice to taste depending on your preference for tanginess.
Swap leeks with onions or add corn/tomatoes for variations.

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

Nutrition

Serving Size: 1 bowl (with 1/2 cup quinoa)
Calories: 417
Sugar: 5g
Sodium: 720mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg