Simple Lemony Chicken & Spring Veggie Soup, A Little Sunshine In My Spoon

Simple Lemony Chicken & Spring Veggie Soup, A Little Sunshine In My Spoon post image

There’s a quality to the late spring and early summer sunlight that is different from any other time of year; it’s yellower, brighter and seemingly more deliberate, somehow. The sun shines down on us from a high point in the mellow blue sky in this warm season, and for me, takes on an almost “tangy” quality—a lemony and piquant “high note”.

Simple Lemony Chicken & Spring Veggie Soup

Late spring and early summer remind me of one of my favorite pieces of produce that I so often use to liven up so many of my foods, both sweet and savory—the fragrant and refreshing lemon.

Quinoa

Simple Lemony Chicken & Spring Veggie Soup

If a lemon were a person, it seems like it’d be the talkative type, and far from being shy. Lemons are bold and colorful, alive and wonderful in bringing out the best qualities in other foods, and they do it seamlessly. Their flavor often ties everything together into a palette-pleasing and awakening experience, something which begins to be craved in the dishes of this time of year, in particular.

Simple Lemony Chicken & Spring Veggie Soup

Simple Lemony Chicken & Spring Veggie Soup

When the weather starts to become warm, and the light outside gets bigger and more golden, a simple and refreshing meal that takes only a few moments to put together sounds like the perfect thing to prepare. Bright, seasonal vegetables, tender chicken, fresh basil and some healthy quinoa come together to create a little “spring harvest” in a bowl—a delicious and light soup finished with a healthy squeeze of a vibrantly ripe and juicy lemon.

It’s spring-time reproduced in a colorful and broth-y soup, and a little taste of sunshine in my spoon.

Simple Lemony Chicken & Spring Veggie Soup

Simple Lemony Chicken & Spring Veggie Soup

It always makes me happy when I can somehow capture the unique characteristics of a season in a meal. Mildly tangy, light and healthy, this Lemony Chicken & Spring Veggie Soup with Quinoa and Fresh Basil is the perfect bowl of goodness to prepare for this “lemony” time of year.

Simple Lemony Chicken & Spring Veggie Soup

So enjoy the glow of the sunlight; enjoy the lightness of the breeze as it flitters and dances around you. Treat yourself to a little taste of the color of the season, and allow a bit of late spring’s tangy light to shimmer and glisten in your spoon.

Taste what’s good and pass it on.

Ingrid




{ 46 comments… add one }

  • Allyn June 4, 2014, 6:55 am

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

    • The Cozy Apron June 4, 2014, 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!

  • Rachael June 8, 2014, 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.

    • The Cozy Apron June 8, 2014, 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.

  • Joanne Murray June 15, 2014, 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!

    • The Cozy Apron June 15, 2014, 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.

  • Sara June 17, 2014, 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.

    • The Cozy Apron June 17, 2014, 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!

      • Sara July 11, 2014, 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.

        • The Cozy Apron July 11, 2014, 7:53 pm

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

  • Elizabeth June 27, 2014, 8:01 pm

    Your photos are magazine worthy! Absolutely beautiful!

    • The Cozy Apron June 28, 2014, 4:18 pm

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

  • Aislinn July 9, 2014, 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?

    • The Cozy Apron July 10, 2014, 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!

  • Veronica July 12, 2014, 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.

  • Ladeetee July 12, 2014, 1:29 pm

    Awesome soup!

  • Eleni July 13, 2014, 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!

    • The Cozy Apron July 13, 2014, 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.

  • nena July 13, 2014, 10:23 pm

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

  • Liz July 17, 2014, 7:08 am

    I love this soup recipe. Thank you.

  • Aeryn Kelly July 18, 2014, 7:43 pm

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

  • Janice July 19, 2014, 9:10 am

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

    • The Cozy Apron July 19, 2014, 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! :-)

  • flyby July 19, 2014, 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.

    • The Cozy Apron July 20, 2014, 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!! :-)

  • Sara W July 22, 2014, 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

    • The Cozy Apron July 22, 2014, 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!

  • Melissa August 3, 2014, 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!

    • The Cozy Apron August 3, 2014, 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…

  • Holly Turville August 17, 2014, 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!

    • The Cozy Apron August 17, 2014, 7:57 pm

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

  • Carol Stone September 23, 2014, 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.

    • The Cozy Apron September 23, 2014, 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!

      • Carol Stone September 26, 2014, 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.

  • michele October 4, 2014, 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!

  • Sarah October 5, 2014, 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!

    • The Cozy Apron October 5, 2014, 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…

  • Kim October 22, 2014, 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.

  • The Cozy Apron October 22, 2014, 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! :-)

  • Kristina October 25, 2014, 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)?

    • The Cozy Apron October 25, 2014, 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!

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