I get a sinus/ear/respiratory infection just about every 3-4 months. I’ve gotten really good at starting a chicken stock as soon as I feel it coming on, so that by the time it is full blown all I have to do is add vegetables and eat soup.
Usually I go straight to my Grandma’s recipe, which is an old family recipe that has never let me down. I tried something different this time because I just happened to see this recipe from The Cozy Apron when a friend pinned it on Pinterest.
I was craving vitamins and veggies, and lemon sounded irresistible when thinking about how sore my throat was. It was easy to make and full of fresh flavor. I made my own stock, but you could easily use a store-bought stock. I also added turnips.
One thing I would do differently is to only add the peas with each serving. Otherwise they loose that fresh green color and don’t taste as great. Everything else was by the book, and it was great. I’ve been eating it for three days and still look forward to the next bowl!
Yield: Serves about 4
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek, quartered, 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
• 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
-Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
-Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.
-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the 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 with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.