Spring Chicken Soup
Spring in a bowl
Servings 4 people
Ingredients
- 2 medium cooked chicken breast
- 1 tablespoon olive oil
- 1 large Leek or onion
- 1 large carrot diced
- 2 cloves garlic chopped
- 1 teaspoon dried Herbs de Provence or Italian blend
- 1 large zucchini cut into 1" pieces
- 1 cup frozen peas
- 1/2 pound fresh green beans or 1 cup frozen
- 6 cups chicken broth
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 small lemon
Instructions
- Cut the cooked chicken breast into chunks
- Grab your dried herbs - I love these Herbs de Provence, but Italian herbs work well too.
- Cut and wash the leek thoroughly
- Cut the zucchini into 1/2" chunks
- Cut the green beans into 2" pieces
- Heat the olive oil in a dutch oven, add the leeks and carrots and sauté until soft 4-5 minutes
- Add the garlic and herbs and sauté for 30 seconds
- Add the broth, zucchini, peas and bring to a boil
- Add the chopped chicken, reduce the heat and simmer for 15 minutes or until all the vegetables are tender but not mushy
- While the soup is cooking, zest the lemon
- Turn off the heat and add the zest of the lemon and it's juice
- Serve to all your favorite people - Yum, Yum!
