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    Home / Soups / Simple Lemony Chicken Soup with Spring Veggies

    Simple Lemony Chicken Soup with Spring Veggies

    April 3, 2019 by Ingrid Beer 131 Comments

    This chicken soup with spring veggies and a delightful hint of lemon is a light and healthy meal, simply prepared in under forty minutes and brimming with lots of bright flavors!

    Simple Lemony Chicken Soup with Spring Veggies

    Chicken Soup with Spring Veggies, Sunlight in a Bowl

    In that in-between time when the cold weather begins to move out and make way for warmer days, I appreciate those meals that make me feel a little brighter.

    I'm in the mood for fresh flavors, a bit of zing, so that's when I turn to this chicken soup with spring veggies, kissed with lemon and so simple to make.

    This chicken soup is so comforting, enlivening the palate with a hint of brightness and the flavor of the fresh produce that is on hand and plentiful now. It's truly a sunlight in a bowl! 😉

    Chicken Soup with Spring Veggies | thecozyapron.com

    How to Make Chicken Soup with Spring Veggies

    I like to use pre-cooked chicken in this recipe (rotisserie is perfect) and pretty spring vegetables such as the carrots, leeks, and baby zucchini, and the cook time of this soup is only about 15-20 minutes. I love that!

    The fragrant finishing flourishes of basil and lemon are added in at the end for brightness and added fresh flavor, and then the soup is ladled over amino-rich quinoa to give it a bit of an extra nutritious "bump".

    Here's my chicken soup recipe at a glance:

    1. To begin, I sweat my leeks with my carrots, then add in some garlic and a sprinkle of Herbes de Provence.
    2. Next, I pour in my warm chicken broth (or stock), and simmer for 15-20 minutes.
    3. I finish the soup by adding in the English peas, diced zucchini, the cooked and cubed or shredded chicken, plus a squeeze of lemon and some zest; and to serve, I ladle the soup over some cooked quinoa, and add a sprinkle of fresh basil and an extra squeeze of lemon to my bowl!

    (The full recipe is below)

    Quinoa for Chicken Soup with Spring Veggies | thecozyapron.com

    Recipe

    Chicken Soup with Spring Veggies

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Chicken Soup with Spring Veggies | thecozyapron.com
    Light and flavorful, this chicken soup with spring veggies and a kiss of lemon offers a bit of sunshine in a bowl—it’s super cozy and healthy!

    Category: Soup
    Cuisine: American

    Yield: Serves 4

    Nutrition Info: 417 calories (with ½ cup quinoa)

    Prep Time: 15 minutes
    Cook time: 20 minutes
    Total time: 35 minutes

    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

    Preparation:

    -Place a medium-large soup pot over medium heat, and add in the butter and olive oil; 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 warm chicken stock or broth, 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, 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.

    Tips & Tidbits for Chicken Soup with Spring Veggies:

    • Pre-cooked chicken for convenience: You could easily roast a couple of bone-in breasts at 400° for about 45 minutes and then shred those to add to the soup, or sear off a pound of chicken tenderloins; but I like to use rotisserie chicken for this recipe. It makes things a bit easier, and saves a lot of time!
    • Colorful veggies: You could certainly substitute an onion, but I prefer to use leeks in this recipe because they are slightly milder in flavor. I also love multicolored carrots whenever I can find them, and I use vibrant green English peas and finely diced zucchini, which cook in the residual heat of the finished soup. Other veggies to add or substitute are diced tomatoes, or even corn if you like.
    • Zippy lemon: The addition of lemon in this tasty chicken soup is kind of a must—it truly makes it extra delicious. It doesn't make the soup sour, only gives a hint of brightness and freshness that works well with the savory veggies.
    • Fragrant basil, or other herbs: The delicate, fresh flavor of basil is perfect for this rather delicate soup, and is a good partner to the lemon; but feel free to sub parsley, or even dill, if you prefer.

    Chicken Soup with Spring Veggies | thecozyapron.com

    Chicken Soup with Spring Veggies | thecozyapron.com

    Chicken Soup with Spring Veggies | thecozyapron.com

    Craving more delicious soup recipes? Check out this Vegetable Soup, this Cabbage Roll Soup, this Carrot Ginger Soup, or this Tomato Basil Soup!

    Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!

    More Soups

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      Potato Corn Chowder
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      Cabbage Roll Soup
    • Easy Vegetable Beef Soup | thecozyapron.com
      Easy Vegetable Beef Soup
    • A bowlful of Grilled Cheese Tomato Soup | thecozyapron.com
      Grilled Cheese Tomato Soup

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Allyn

      June 04, 2014 at 6:55 am

      I've never done quinoa in a soup before! But add lemon to anything and I'm there.

      Reply
      • The Cozy Apron

        June 04, 2014 at 3:03 pm

        Hi Allyn! I'm so with you—lemon in everything! 🙂 And I also think you'll like the quinoa, too. Thanks for stopping by!

        Reply
    2. Rachael

      June 08, 2014 at 3:13 am

      Thanks so much Ingrid! I found your recipe on Pinterest a couple of weeks ago. I cooked it tonight, and I am addicted! The lemony tang is amazing! My boys loved it too.

      Reply
      • The Cozy Apron

        June 08, 2014 at 1:26 pm

        Rachael, I'm so happy to read that! I'm thrilled that your boys loved it, as well—whenever the kiddos enjoy something that's also full of veggies and healthy for them, it's always a bonus! 🙂 Thank you for sharing with me.

        Reply
    3. Joanne Murray

      June 15, 2014 at 1:04 pm

      Hi Ingrid,
      I made this last night and my picky eaters gobbled it down. Really delicious and quick especially with the rotisserie chicken. It's all gone...lemony YUM!

      Reply
      • The Cozy Apron

        June 15, 2014 at 5:51 pm

        Joanne, I'm so happy to read that! And I'm also glad that it was fairly convenient for you—it's a good, healthy and quick little soup that both adults and kids, including "picky eaters", can enjoy! Thanks for sharing your experience with me.

        Reply
    4. Sara

      June 17, 2014 at 1:34 pm

      I just made this soup, and oh my goodness, it's just wonderful! It's 90 degrees today, but it doesn't matter. This soup is so light and fresh, it's not like eating a heavy winter soup. I'll be making this again and again. I'd never eaten quinoa before, let alone cooked it, but I really like it.

      Reply
      • The Cozy Apron

        June 17, 2014 at 2:36 pm

        Sarah, that's great! I have the same thought about a soup like this; that though it's hot outside, this type of soup is still, somehow, refreshing! So glad that you, too, enjoyed this recipe; and thank you for taking some time to share your experience with me. Here's to cooking (and trying) new things!

        Reply
        • Sara

          July 11, 2014 at 1:55 pm

          Just a follow-up comment: I ended up freezing some of the soup since it's just me and I couldn't eat it all in a few days. It freezes great! I'm having some now and it tastes as good as it did the day I first made it.

          Reply
          • The Cozy Apron

            July 11, 2014 at 7:53 pm

            That's excellent, Sara! Thanks so much for taking a moment to share that with everyone!

            Reply
    5. Elizabeth

      June 27, 2014 at 8:01 pm

      Your photos are magazine worthy! Absolutely beautiful!

      Reply
      • The Cozy Apron

        June 28, 2014 at 4:18 pm

        Elizabeth, thank you so very much—my hubby, the photographer, truly appreciated your comment!

        Reply
    6. Aislinn

      July 09, 2014 at 10:28 pm

      Hello. 🙂 This soup looks wonderful and I am looking forward to trying it. I noticed in the pictures something red in your soup, but nothing red in the ingredients list. Is that bell pepper or tomato?

      Reply
      • The Cozy Apron

        July 10, 2014 at 10:48 am

        Good eye, Aislinn! No; believe it or not, that is actually carrot! It's an "heirloom" type of carrot, which I had purchased at my local Trader Joe's. In the bag there were orange, purple, reddish and golden. Couldn't help but use those, as they were so pretty and colorful! Feel free to use regular carrots, of course. Hope you enjoy!

        Reply
    7. Veronica

      July 12, 2014 at 7:48 am

      Hi! I'd love to try this recipe. Could you please tell me where I can find nutritional information for this soup.

      Reply
      • The Cozy Apron

        July 13, 2014 at 8:22 am

        Hi Veronica! I don't have the nutritional info for this soup, but this site may be of help: http://www.calorieking.com/foods/ Hope you enjoy the recipe!

        Reply
    8. Ladeetee

      July 12, 2014 at 1:29 pm

      Awesome soup!

      Reply
      • The Cozy Apron

        July 13, 2014 at 8:23 am

        Thank you!

        Reply
    9. Eleni

      July 13, 2014 at 4:44 pm

      Made this delicious soup tonight. It was the perfect evening meal on a warm summer night. I added a few handfuls of baby spinach at the end just because I had it on hand also had lots of fresh basil in my garden that needed to be used so this recipe really fit the bill. Add some fresh baked bread and my husband and I were both happy campers. Thanks!

      Reply
      • The Cozy Apron

        July 13, 2014 at 8:08 pm

        Eleni, that addition of spinach at the end sounds so very delicious, not to mention the garden-fresh basil! How wonderful. So glad you and your hubby enjoyed this light an healthy soup, with the perfect accompaniment of warm baked bread—one of my and my hubby's favorite's with soup, as well! Thank you for your comments.

        Reply
    10. nena

      July 13, 2014 at 10:23 pm

      I just wanted to say...this soup looks great ..I will be making this tomorrow.

      Reply
    11. Liz

      July 17, 2014 at 7:08 am

      I love this soup recipe. Thank you.

      Reply
      • The Cozy Apron

        July 17, 2014 at 1:28 pm

        So glad you do! Thanks for your comments!

        Reply
    12. Aeryn Kelly

      July 18, 2014 at 7:43 pm

      Just made this soup for dinner, came out great. I love anything involving lemons!

      Reply
      • The Cozy Apron

        July 19, 2014 at 6:53 pm

        Hi Aeryn, that's great! Thanks for sharing!

        Reply
    13. Janice

      July 19, 2014 at 9:10 am

      This looks so good, I'm going to make it tonight for dinner thank you for sharing the recipe . Janice

      Reply
      • The Cozy Apron

        July 19, 2014 at 6:55 pm

        Janice, so glad to read that; it's my pleasure to share! And I'm hoping that you really enjoy your dinner! 🙂

        Reply
    14. flyby

      July 19, 2014 at 10:44 pm

      I've made this soup two times in the past week. I am in love. It is sooo good. Made a double batch when I made it today.

      Haven't had any quinoa on hand, so done it with barley.

      The lemon, though, is so divine. I am in love.

      Reply
      • The Cozy Apron

        July 20, 2014 at 5:08 pm

        Barley is perfect, too! I love the texture of it. So glad you're enjoying this recipe—the double batch was a great idea!! 🙂

        Reply
    15. Sara W

      July 22, 2014 at 1:25 pm

      This was amazing!!! My husband loves soups of all kind and so I'm always looking for new recipes. And he absolutely loved this one. (He thought I got the recipe from his mom 😉 #winning.) I can't wait to try your other recipes. Thank you

      Reply
      • The Cozy Apron

        July 22, 2014 at 2:51 pm

        Hi Sara! I can't wait for you to try other recipes, as well! I love that "#winning", haha! (And it really is when you're talking something that reminds a hubby of his mom's good cooking!) Thanks so much for your comments, and continued happy cooking to you!

        Reply
    16. Melissa

      August 03, 2014 at 2:12 pm

      This was really great! We're making it again tonight. I'd never used Herbs de Provence or leeks before. I've since used leeks in another recipe instead of onions and the flavor was awesome! Thanks for sharing!

      Reply
      • The Cozy Apron

        August 03, 2014 at 5:33 pm

        Melissa, don't you love to find something new that you end up really enjoying and using again? So glad to hear that this soup is having an encore presentation at your home—thanks for sharing! Glad you're enjoying...

        Reply
    17. Holly Turville

      August 17, 2014 at 1:06 pm

      This is super delicious! We added a bit more broth and doubled the peas. Because I had no leeks, I used vidalia onion and a shallot. Super delicious—even without the quinoa (it's just not for me.) Thanks for an awesome, beautiful and healthy recipe!

      Reply
      • The Cozy Apron

        August 17, 2014 at 7:57 pm

        Holly, so glad you enjoyed this with your specific swap-outs! Thank you for sharing your comments.

        Reply
    18. Carol Stone

      September 23, 2014 at 1:42 pm

      I have not tried this yet but I defintely will. Is there any reason you cannot mix the Quinoa in with the soup. I didn't know if there was a reason for serving the soup over it.

      Reply
      • The Cozy Apron

        September 23, 2014 at 1:59 pm

        Hi Carol, that is a great question, and I'm glad you asked. You can certainly add quinoa into the soup as it's cooking; however, the reason that I never like to add anything like quinoa, pasta, barley, etc. into the soup is that it will end up absorbing a lot of the liquid, especially by the next day. This way, when it's separate, the soup stays brothy, and I control how thick it stays. Hope that explains it!

        Reply
        • Carol Stone

          September 26, 2014 at 12:10 pm

          Thanks, that is what I thought, I just wanted to verify. I will probably add the Quinoa and if the soup gets too thick I will thin it with water and a bouillon cube.

          Reply
        • Dinah Anaya

          February 16, 2019 at 3:59 am

          I like your answer!

          Reply
    19. michele

      October 04, 2014 at 5:56 pm

      It's getting pretty cold in MN already, but I still wanted a light soup. This was delicious--thanks for the recipe!

      Reply
      • The Cozy Apron

        October 05, 2014 at 9:33 am

        My pleasure, Michele!

        Reply
    20. Sarah

      October 05, 2014 at 3:50 pm

      hello! this looks so yummy i just bought all the ingredients but i'm totally new to leeks. could you be a bit more specific about how you're supposed to cut them?excited to make it! thanks so much!

      Reply
      • The Cozy Apron

        October 05, 2014 at 9:43 pm

        Hi Sarah, my pleasure to help! Best way to cut leeks is to just lop off all of the green part and toss it, leaving just the white part (it looks like the white part of a huge scallion/green onion.) Take that white part, and quarter it (slice it in half lengthwise, then again so you have four smaller sections) then slice. Basically, you just want to slice the white part of the leek into thin slices. Hope that helps, Sarah! Please enjoy...

        Reply
        • Jocelyn

          November 12, 2017 at 5:54 am

          Thank you for explaining how to cut leek. Which parts of the leek you use. I have never cooked with leeks.
          I have never used Herbs de Provence either. Hoping my husband can find at the grocery store.
          I live in NC it is starting to get cold here. (November) I like nothing better than a pot of soup to eat on through the week. This soup looks refreshing and delicious. Can't wait to make it.
          Thanks for mentioning about not mixing the Quinoa in the soup. Great idea to put in the soup just before serving with crusty bread.

          Reply
          • The Cozy Apron

            November 12, 2017 at 11:25 am

            Hi Jocelyn, it's my pleasure! So glad to be able to give you some tips! And may you enjoy the recipe, and be comforted by it.

            Reply
    21. Kim

      October 22, 2014 at 12:13 pm

      We have just recently decided it was time we started eating healthier. I made this last night and I was pleasantly surprised at how fantastic it was. I had left over turkey breast and used that in place of chicken. Added green onions and a cup of spinach. This will be a great way to use up left over turkey after Thanksgiving. I'd give this recipe a 9. Great.

      Reply
    22. The Cozy Apron

      October 22, 2014 at 6:41 pm

      Hi Kim, thanks for that! So glad you enjoyed this with your own little twist—it's definitely a soup that can handle people adding in their own veggies or other substitutions. Best wishes on healthier eating! 🙂

      Reply
    23. Kristina

      October 25, 2014 at 2:34 pm

      Hello, I'm very interested in trying this soup, it sounds delicious! However, being a vegetarian, do you think it would be possible to substitute vegetable broth for chicken broth and tofu for the chicken (i.e. same quality and reasonable taste)?

      Reply
      • The Cozy Apron

        October 25, 2014 at 3:04 pm

        Hi Kristina, you can certainly sub veggie stock for the chicken, and tofu for the chicken. Truthfully, you can even leave out the tofu (or chicken, in this case) altogether, and just make it veggie soup. 🙂 Enjoy!

        Reply
    24. Angie

      February 03, 2015 at 8:09 am

      Hello! This looks like a lovely soup to warm up with this week. It's pretty cold up here in North Dakota and soups are always my go to when we need some comfort food! I love that this one sounds like a little bit of sunshine, which we definitely need. I'm hoping my 14 month old daughter will like it too. She loves peas and soup so I'm thinking it'll be a hit. Thanks for the great idea!

      Reply
    25. The Cozy Apron

      February 03, 2015 at 6:08 pm

      Hi Angie, I'm so excited that you're thinking of trying this soup out! I really believe that your little precious gem of a daughter will also love this, especially if she's already one to enjoy soup (and peas!). This will perfectly warm your bellies, and I do hope that it takes the edge off the cold for you! Please enjoy.

      Reply
    26. Robin

      February 09, 2015 at 1:29 pm

      Thanks for this! Just made today and just wanted to say thank you. What a fabulous fresh soup, and hearty too. Also perfect for any time someone mentions they aren't feeling well.

      Reply
      • The Cozy Apron

        February 09, 2015 at 2:36 pm

        Robin, my dear, you are more than welcome—it was my pleasure to share this with you! And you're right; this is definitely one of those soups that is perfect for preparing for someone a under the weather, for a little comfort and warmth. I'm thrilled you enjoyed it!

        Reply
    27. Pam

      February 10, 2015 at 1:07 pm

      Made this today and so yummy. I am on a strict diet so no butter or oil. I water sauteed the veggies. I also made it vegetarian so I am sure changed the flavor a bit but none the less delicious. I also added spinach as I didn't have fresh basil. Will use fresh next time.

      Reply
      • The Cozy Apron

        February 12, 2015 at 4:36 pm

        Hi Pam! Way to make this recipe "taylor-made" for you—great substitutions, especially considering that it's a very strict diet. Glad you enjoyed!

        Reply
    28. LeAnn

      February 26, 2015 at 8:31 am

      Just made this last night!! It was very good! Thought I would share something funny - I used some purple carrots in with my regular carrots and well....everything (except the zucchini and peas) turned purple! Hahaha we had purple chicken soup for dinner last night! I wonder if this was bc I chopped them in my small food processor or if I should just rinse them post-chopping 🙂 Super fun dinner tho!

      Reply
      • The Cozy Apron

        February 26, 2015 at 3:58 pm

        That is so funny, LeAnn! Thanks for sharing that…you know, certain foods, like beets for example, easily leech out color. So perhaps had you kept it a bigger dice, it wouldn't have colored the soup so much; who knows! 🙂 I'm just glad you enjoyed, regardless of the mauve color, haha!

        Reply
    29. Amanda

      March 20, 2015 at 9:42 am

      I made this last night, shocked how great it is! The lemon is such a tasty, tangy touch. I love soup (and make it A LOT) and this might be one of my favs. I did use more broth than suggested, but I tend to not measure and just eyeball it. Thanks for the great recipe! Excited to have a spring/summer soup on hand 😉

      Reply
      • The Cozy Apron

        March 22, 2015 at 4:44 pm

        Hi Amanda, so glad you enjoyed the recipe! Thanks for your comments.

        Reply
    30. Mel

      March 29, 2015 at 7:31 pm

      Oh my gosh, this is SO GOOD. I made it weeks ago and couldn't quit thinking about it. I had to make it again. I love the lemon in it! It's really really perfect. Thank you for this recipe!

      Reply
      • The Cozy Apron

        March 30, 2015 at 6:13 pm

        Hi Mel, it's my pleasure! So glad you're enjoying this soup! 🙂

        Reply
    31. Audra

      March 31, 2015 at 2:41 pm

      Looks delicious...would this work in a crockpot? I guess I could keep the broth portion in crockpot and add quinoa 30min before serving to allow for heating?

      Reply
      • The Cozy Apron

        March 31, 2015 at 5:54 pm

        HI Audra, you could certainly try and prepare this in a crockpot if you'd like, but honestly, it's super quick cooking on the stove top, if it's just a matter of time for you. (I'd hate for you to have cooked-to-death veggies!)
        And as far as the quinoa, keep that separate; you don't want to add it directly into your soup anyway, as it will completely absorb all of your good broth. Just add the cooked quinoa to each bowl of soup as you're about to eat it. (And if your soups hot, it'll warm the quinoa with no problem.) Hope you enjoy!

        Reply
    32. Paula

      April 04, 2015 at 3:20 pm

      I just cooked this soup and it was absolutely delicious. Had to substitute barley for quinoa and mixed veggies for peas due to lack of other ingredients. The soup was out of this world. Thank you for a wonderful recipe!

      Reply
    33. Kristi Rimkus

      April 06, 2015 at 8:30 pm

      I'm drooling over your photos. Pinned as a must make for sure!

      Reply
    34. Lindsay

      April 16, 2015 at 4:50 pm

      Made this for dinner! Sooo tasty. Looking forward to having it for lunch tomorrow!!

      Reply
      • The Cozy Apron

        April 16, 2015 at 8:40 pm

        Glad you enjoyed this soup Lindsay! Thanks for your comments.

        Reply
    35. Robyn

      May 13, 2015 at 10:23 pm

      Thanks so much for this recipe. I found it last week and have made it twice already! My husband loves it too. There are very few foods I like so much that I can eat them several days in a row and not get sick of them, and I can eat this every day! So wholesome, healthy, fresh, and delicious. Will be good any time of year; I will put this into regular rotation and make it forever. It's perfect, and you rock! Will definitely be checking out more of your recipes 🙂

      Reply
      • The Cozy Apron

        May 14, 2015 at 3:01 pm

        Hi Robyn! How awesome! So glad you and your hubby are enjoying this…and I feel honored that one of my recipes serves as something that you could eat several times and not get bored! 🙂 I truly hope that you do check out more of the recipes, and happy cooking to you!

        Reply
    36. Alyssa

      June 23, 2015 at 11:24 am

      Hi,
      I love this soup, I want to make it for a friend who just had a baby. I feel like it would be easier for her to re warm it if I omit the quinoa and add noodles. Do you think I could just add some cooked noodles to it? Thanks!

      Reply
      • the Cozy Apron

        June 23, 2015 at 12:10 pm

        Hi Alyssa, what a sweet, wonderful gesture that you'd like to prepare this soup for your friend who just had her baby! I think she'll really enjoy this; nice and light, but comforting and healthy. You can absolutely swap out noodles for the quinoa, if you think she'd prefer that; however, let me suggest that you do not add the noodles directly into her soup; keep them separate, as you would the quinoa. (Notice I don't add it directly into the soup pot, only into the bowl prior to ladling the soup in.) Noodles (or quinoa) will absolutely absorb the broth/liquid, and the soup will become way too thick. So whether you choose to keep it to the quinoa or choose to use noodles, cook it/them separate (as per the recipe) to have on the side to add into individual bowls of soup, as needed. Hope she enjoys this!

        Reply
    37. Becky

      July 10, 2015 at 6:28 am

      Is the red veggie in the pictures red pepper or carrots? I didn't see red pepper in the ingredient list- just wondering;).

      Reply
      • The Cozy Apron

        July 10, 2015 at 12:17 pm

        Hi Becky, believe it or not, those are carrots! Trader Joe's occasionally carries heirloom-type carrots, with bright orange-red, purple, and yellow, and I used those for extra color. But regular carrots are perfect, of course, as well!

        Reply
    38. Carolyn Schoenburg

      September 18, 2015 at 11:15 pm

      I made this today, and it was the best soup I ever had! I need more of your recipes asap!

      Reply
      • The Cozy Apron

        September 19, 2015 at 10:11 am

        Carolyn, yes you do, lol! 🙂 So thrilled that you enjoyed this soup recipe so much, and thank you for taking a moment to comment and let me know! Now go grab some more soup (and other!) recipes!

        Reply
    39. Melissa

      October 19, 2015 at 9:12 am

      Absolutely wonderful and delicious. I didn't have leeks on hand, so I used a small, sweet onion instead. I'll definitely be making this regularly.

      Reply
      • The Cozy Apron

        October 19, 2015 at 5:47 pm

        That's perfect, Melissa! So glad you enjoyed the recipe!

        Reply
    40. Heather

      November 17, 2015 at 7:11 pm

      Hi. I absolutely loved this soup. We had it for the first time tonight. I'm just now starting to keep track of calories. Do you by chance know an estimated guess per bowl since it doesn't pop up on my Spark app? I will be making this a lot!! ❤️

      Reply
    41. Amanda

      January 15, 2016 at 2:11 am

      I LOOOVEEE soup, and this is seriously my most favorite. I often alter recipes, not this one. It is perfect as is. I've made it multiple times, and every time I am delighted. I've gone vegetarian since the first time I made it, and I honestly think it's even better without the chicken, the vegetables really shine. Thank you for the great recipe! (I share it a lot too!)

      Reply
      • The Cozy Apron

        January 15, 2016 at 8:24 am

        I love your comment, Amanda! So glad you are enjoying this soup, even your now vegetarian version! Good for you! Thanks so much for sharing your experience with me, and for sharing my recipe with others, as well!

        Reply
    42. Darlene

      March 07, 2016 at 7:22 pm

      This is the BEST soup! I made it tonight and soooo yummy! Thank you for such a fabulous and easy recipe. I can't wait to eat it for dinner again tomorrow. Deeeelish

      Reply
      • The Cozy Apron

        March 08, 2016 at 2:26 pm

        Darlene, it's my pleasure! So excited that you are enjoying the recipe so much—perfect light, healthy, and comforting little dinner! Thanks for your comments.

        Reply
    43. Christy

      May 02, 2016 at 6:39 am

      I have made this soup twice and given out the recipe to others who have made it. Everyone loves it! The lemon, fresh basil and quinoa combo are delicious!

      Reply
      • The Cozy Apron

        May 02, 2016 at 3:47 pm

        Christy, I'm so glad you're "tasting what's good and passing it on", lol! Glad you're sharing this recipe. 🙂 Thanks for commenting, and I hope you and all of those who you've shared the recipe with continue to enjoy it!

        Reply
    44. Erika

      May 06, 2016 at 7:26 am

      Do you think this could be done in a slow cooker? If so, what would you change about the recipe?

      Reply
      • The Cozy Apron

        May 10, 2016 at 8:24 pm

        Hi Erica, I don't see why not! Truthfully, I don't use a slow cooker, so can't comfortably advise on any changes; I'd think that cooking on low to keep the veggies nice and bright (not overcooking) may be helpful.

        Reply
    45. Helen

      July 22, 2016 at 1:58 am

      I have a friend who has had surgery, making this for her tomorrow. Sounds yummy.

      Reply
      • The Cozy Apron

        July 22, 2016 at 2:10 am

        Hi Helen, you're being a sweet little "angel-nurse"! Lovely! This is a perfect recipe to prepare for someone who's been through something like your friend has; very nourishing yet light, healthy, and soothing. I think this will be a much appreciated gift to your friend, and my hope is that she recovers and gains her strength from your loving efforts in the kitchen. May you prepare this with lots of love!

        Reply
    46. Helen

      July 22, 2016 at 10:21 pm

      THANK YOU. IT TURNED OUT DELICIOUS. I WILL CERTAINLY MAKE THIS AGAIN.

      Reply
      • The Cozy Apron

        July 23, 2016 at 4:49 pm

        Yay! Very glad! Thanks for stopping back to share that with me. 🙂

        Reply
    47. Tracey

      August 27, 2016 at 3:49 am

      This looks delicious! This maybe a silly question, but what is herbs de Provence?

      Reply
      • The Cozy Apron

        August 27, 2016 at 5:40 pm

        Hi Tracey, there is no such thing as a "silly question", lol! Herbs de Provence are dried herbs found in the spice/seasoning section of the market, and they are a blend of herbs used in the south of France; they typically include herbs like rosemary, lavender, tarragon, basil, parsley—nice and aromatic. Hope that helps!

        Reply
    48. Kristen

      September 06, 2016 at 10:55 pm

      This recipe sounds amazing! I'm kind of a beginner level cooker and am excited to try cooking with leeks for the first time. I do have a question... What do you mean by hot chicken stock? as I'm typing this I realize how silly this question is!! Lol!

      Reply
      • The Cozy Apron

        September 07, 2016 at 2:23 am

        Hey Kristen, you're funny! 😉 So, I guess you probably answered your own question, lol—but if not, then it just means temperature-wise "hot". Hope you give this soup a try, I think you'll enjoy it!

        Reply
    49. Brenda

      September 09, 2016 at 4:05 pm

      This was amazing!! I made a double batch and my family gobbled it up in 2 days. Thank you!

      Reply
      • The Cozy Apron

        September 09, 2016 at 9:25 pm

        Brenda, that's wonderful! Healthy and full of veggies, I'm always thrilled when the kiddos, especially, love something like this! Thank you for sharing,

        Reply
    50. Mary

      October 31, 2016 at 2:06 pm

      Can't wait to make this! Do you think I could just cook the quinoa in the broth? One less pan that way! Thanks!

      Reply
      • The Cozy Apron

        October 31, 2016 at 9:24 pm

        Hi Mary, you certainly can! Just be aware that it will suck up a lot of the liquid from the soup, however, and that's why I recommend keeping it separate (especially if you have leftovers for the next day and would like to keep it soup-y...) But it'll taste delicious either way! And if you don't mind a thicker soup, don't waste another clean pot or pan, lol!

        Reply
    51. Addie

      January 07, 2017 at 10:23 pm

      I see red in the picture? Did you add red pepper or tomato?

      Reply
      • The Cozy Apron

        January 08, 2017 at 7:39 pm

        Hi Addie! I think you're the second person to ask about that, lol! You know, it's just the heirloom carrots that I used. There were a couple in there that were a bright orange-red, so that's how it translated in the photos. 🙂 No pepper or tomatoes.

        Reply
    52. Brittany

      March 05, 2017 at 5:25 pm

      I am making this soup for the 6th time tonight. I sometimes use shrimp instead of chicken and it's so yummy!! I live in Colorado so luckily I have soup weather for a good portion of the year!! Love this recipe!

      Reply
      • The Cozy Apron

        March 05, 2017 at 6:33 pm

        Wow, Brittany! 6 times- I love that! Glad you're enjoying, and the shrimp is a perfect change-up for this recipe. Thanks for commenting!

        Reply
    53. Crystal

      August 25, 2017 at 4:48 pm

      This has become a staple in our family! Even my three girls (six and under) love it! Thanks for the recipe!!:)

      Reply
      • The Cozy Apron

        August 26, 2017 at 9:47 am

        Crystal, that's awesome! Thanks for sharing! I love it when some veggies—some healthy food—can be snuck in for the kiddos (and the adults!) in a tasty form, one that they enjoy and look forward to eating! 🙂

        Reply
    54. Donna Irigoyen

      January 14, 2018 at 2:33 pm

      Delicious. Glad I found this on Pinterest. Store was out of leeks, so I used a turnip. HA! Still tasted delicious.

      Reply
      • The Cozy Apron

        January 14, 2018 at 4:31 pm

        Hi Donna, what an interesting substitution! 🙂 So glad you found this, too, and thanks for taking a moment to share your personal experience with this recipe. Hope your belly was warmed!

        Reply
    55. Katie

      March 14, 2018 at 8:45 pm

      I have made the original recipe and the family loved it. Tonight i decided to substitute shrimp for the chicken. The flavors come together in a wonderful way!

      Reply
      • The Cozy Apron

        March 15, 2018 at 7:34 am

        Katie, I love it! What a wonderful substitution— shrimp works so well in broth-y, lemony recipes, so I'm sure this was a total pleasure. Thanks for sharing!

        Reply
    56. Kelly

      September 25, 2018 at 6:38 pm

      Hi! I know this post is years old, but wanted to comment to let you know that I’ve been making this recipe for years and we absolutely love it. So much so that I have it memorized ☺️ Thank you for a great addition to our regular menu!

      Reply
      • The Cozy Apron

        September 25, 2018 at 6:53 pm

        Hi Kelly, I love that! And I'm so happy you took the time to comment and to share that with me—I really appreciate it.

        I hope you and your family continue to get years of pleasure, comfort and nourishment from this tasty soup recipe!

        Reply
    57. Emily

      January 11, 2019 at 7:53 am

      When it says chicken stock, hot does that mean you heat up the chicken stock in the microwave before you add it to the soup? Thanks

      Reply
      • The Cozy Apron

        January 11, 2019 at 9:47 am

        Hi Emily, yes, temperature "hot". You can microwave it, or even warm it up stovetop. Hope you enjoy the soup!

        Reply
        • Emily

          January 13, 2019 at 11:45 am

          Thanks for your reply!

          Reply
          • The Cozy Apron

            January 13, 2019 at 2:56 pm

            Of course! 🙂

            Reply
    58. Heather

      February 11, 2019 at 9:12 am

      Ohhh this looks so tasty. Except, I can't have quinoa because it gives me pretty bad digestive issues. Maybe I'll try making it with wild rice, think that would keep a roughly similar flavor profile?

      Reply
      • The Cozy Apron

        February 11, 2019 at 11:25 am

        Hi Heather, please use whatever works best for your personal needs. You can sub the wild rice, but that has pretty strong flavor. However, if you're OK with that, it is certainly a suitable alternative!

        Otherwise, you can omit the quinoa element altogether. 😉

        Reply
    59. Lizze Lynne

      April 11, 2019 at 2:11 pm

      Yum! I made this lemony soup for lunch today and it turned out great! I’ve never tried quinoa in soup before and I really liked. I followed the recipe exact, but had to use dried basil instead of fresh. I’ll definitely use fresh basil next time... I bet it’s amazing!

      Thanks so much for the recipe. Definitely a keeper.

      Reply
      • The Cozy Apron

        April 11, 2019 at 4:21 pm

        Hi Lizzie, thank you for sharing your experience! I'm so glad you enjoyed your tasty lunch—you did something very healthy for your belly with all those veggies and quinoa! 🙂

        Reply
    60. Andrea

      April 29, 2019 at 2:00 pm

      I love this soup! I've made it a few times in the last month and it is a hit. It is perfect for this time of year.

      Reply
      • The Cozy Apron

        April 29, 2019 at 4:37 pm

        Thanks for sharing this with me Andrea! So very glad to know you've been enjoying the recipe. 😉

        Reply
    61. Sancy

      July 10, 2019 at 7:16 am

      I would have never thought to add lemon to chicken soup but it sounds amazing!! Makes it seem more appropriate for Spring

      Reply
    62. Alice

      October 05, 2019 at 11:24 am

      This soup is yummy! I did use onion & only had dried basil, but they worked fine. The quinoa I used was red, so adding that to the mix was sooo colorful! The lemon makes me think this is a bit more Greek-themed...& I love it! Thank you for this favorite chicken soup recipe.

      Reply
      • The Cozy Apron

        October 06, 2019 at 11:19 am

        Alice, I love your sub substitutions...you had some terrific ingredients on hand to use!

        I'm so very glad to read you enjoyed the soup so much, and found it simple to prepare. Thank you for commenting!

        Reply
    63. brytnie

      May 09, 2022 at 8:07 pm

      So yummy! My fiancé was sick, so I wanted a healthy soup for him. It has all the good stuff! He loved it!

      Reply
      • The Cozy Apron

        May 15, 2022 at 9:49 am

        Brytnie, thanks for sharing your experience. How wonderful that you prepared this for your fiancé, as it is just the perfect warming and soothing elixir to get him back in good health. 🙂

        Glad you both enjoyed, happy cooking to you!

        Reply
    64. Donna Jones

      September 14, 2024 at 5:39 pm

      This soup was absolutely delicious! My husband says it’s one of the best soups he’s ever had and he’s very opinionated! Thank you so much!

      Reply
      • The Cozy Apron

        September 15, 2024 at 8:44 am

        Donna, I am thrilled to read that! So glad you and your hubby enjoyed this nutritious soup so much. I hope it will be a comfort to you both during the upcoming colder months!

        Reply
    65. Eileen

      November 02, 2024 at 2:36 pm

      I made this soup today and we love it! This one is a keeper. Thanks so much for posting your recipe.

      Reply
      • The Cozy Apron

        November 03, 2024 at 8:46 am

        Eileen, so happy to read you all enjoyed the soup! It's very nutritious and comforting, and just the thing when some coziness is in order. 😉

        Thanks so much for taking some time to share your experience with me, and happy cooking to you!

        Reply
    66. Annie

      May 18, 2025 at 5:51 pm

      This was delicious! I didn’t have quinoa today so added 2 handfuls of chopped fresh spinach and otherwise followed the recipe. We enjoyed it and will make it again!

      Reply
      • The Cozy Apron

        May 18, 2025 at 6:25 pm

        Annie, so happy to read that you enjoyed the soup! Adding spinach is a terrific idea, plus, you get some added nutrition. 😉

        May you enjoy this recipe for a long time to come, and happy cooking to you!

        Reply

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