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!
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! 😉
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:
- To begin, I sweat my leeks with my carrots, then add in some garlic and a sprinkle of Herbes de Provence.
- Next, I pour in my warm chicken broth (or stock), and simmer for 15-20 minutes.
- 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)
Recipe
Chicken Soup with Spring Veggies
by Ingrid Beer
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
-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.
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!
Allyn
I've never done quinoa in a soup before! But add lemon to anything and I'm there.
The Cozy Apron
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
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
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
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
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
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
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
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
That's excellent, Sara! Thanks so much for taking a moment to share that with everyone!
Elizabeth
Your photos are magazine worthy! Absolutely beautiful!
The Cozy Apron
Elizabeth, thank you so very much—my hubby, the photographer, truly appreciated your comment!
Aislinn
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
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
Hi! I'd love to try this recipe. Could you please tell me where I can find nutritional information for this soup.
The Cozy Apron
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!
Ladeetee
Awesome soup!
The Cozy Apron
Thank you!
Eleni
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
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
I just wanted to say...this soup looks great ..I will be making this tomorrow.
Liz
I love this soup recipe. Thank you.
The Cozy Apron
So glad you do! Thanks for your comments!
Aeryn Kelly
Just made this soup for dinner, came out great. I love anything involving lemons!
The Cozy Apron
Hi Aeryn, that's great! Thanks for sharing!
Janice
This looks so good, I'm going to make it tonight for dinner thank you for sharing the recipe . Janice
The Cozy Apron
Janice, so glad to read that; it's my pleasure to share! And I'm hoping that you really enjoy your dinner! 🙂
flyby
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
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
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
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
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
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
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
Holly, so glad you enjoyed this with your specific swap-outs! Thank you for sharing your comments.
Carol Stone
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
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
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.
Dinah Anaya
I like your answer!
michele
It's getting pretty cold in MN already, but I still wanted a light soup. This was delicious--thanks for the recipe!
The Cozy Apron
My pleasure, Michele!
Sarah
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
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...
Jocelyn
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.
The Cozy Apron
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.
Kim
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
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
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
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!
Angie
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!
The Cozy Apron
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.
Robin
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.
The Cozy Apron
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!
Pam
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.
The Cozy Apron
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!
LeAnn
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!
The Cozy Apron
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!
Amanda
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 😉
The Cozy Apron
Hi Amanda, so glad you enjoyed the recipe! Thanks for your comments.
Mel
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!
The Cozy Apron
Hi Mel, it's my pleasure! So glad you're enjoying this soup! 🙂
Audra
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?
The Cozy Apron
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!
Paula
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!
Kristi Rimkus
I'm drooling over your photos. Pinned as a must make for sure!
Lindsay
Made this for dinner! Sooo tasty. Looking forward to having it for lunch tomorrow!!
The Cozy Apron
Glad you enjoyed this soup Lindsay! Thanks for your comments.
Robyn
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 🙂
The Cozy Apron
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!
Alyssa
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!
the Cozy Apron
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!
Becky
Is the red veggie in the pictures red pepper or carrots? I didn't see red pepper in the ingredient list- just wondering;).
The Cozy Apron
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!
Carolyn Schoenburg
I made this today, and it was the best soup I ever had! I need more of your recipes asap!
The Cozy Apron
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!
Melissa
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.
The Cozy Apron
That's perfect, Melissa! So glad you enjoyed the recipe!
Heather
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!! ❤️
Amanda
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!)
The Cozy Apron
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!
Darlene
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
The Cozy Apron
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.
Christy
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!
The Cozy Apron
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!
Erika
Do you think this could be done in a slow cooker? If so, what would you change about the recipe?
The Cozy Apron
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.
Helen
I have a friend who has had surgery, making this for her tomorrow. Sounds yummy.
The Cozy Apron
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!
Helen
THANK YOU. IT TURNED OUT DELICIOUS. I WILL CERTAINLY MAKE THIS AGAIN.
The Cozy Apron
Yay! Very glad! Thanks for stopping back to share that with me. 🙂
Tracey
This looks delicious! This maybe a silly question, but what is herbs de Provence?
The Cozy Apron
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!
Kristen
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!
The Cozy Apron
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!
Brenda
This was amazing!! I made a double batch and my family gobbled it up in 2 days. Thank you!
The Cozy Apron
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,
Mary
Can't wait to make this! Do you think I could just cook the quinoa in the broth? One less pan that way! Thanks!
The Cozy Apron
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!
Addie
I see red in the picture? Did you add red pepper or tomato?
The Cozy Apron
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.
Brittany
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!
The Cozy Apron
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!
Crystal
This has become a staple in our family! Even my three girls (six and under) love it! Thanks for the recipe!!:)
The Cozy Apron
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! 🙂
Donna Irigoyen
Delicious. Glad I found this on Pinterest. Store was out of leeks, so I used a turnip. HA! Still tasted delicious.
The Cozy Apron
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!
Katie
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!
The Cozy Apron
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!
Kelly
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!
The Cozy Apron
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!
Emily
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
The Cozy Apron
Hi Emily, yes, temperature "hot". You can microwave it, or even warm it up stovetop. Hope you enjoy the soup!
Emily
Thanks for your reply!
The Cozy Apron
Of course! 🙂
Heather
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?
The Cozy Apron
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. 😉
Lizze Lynne
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.
The Cozy Apron
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! 🙂
Andrea
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.
The Cozy Apron
Thanks for sharing this with me Andrea! So very glad to know you've been enjoying the recipe. 😉
Sancy
I would have never thought to add lemon to chicken soup but it sounds amazing!! Makes it seem more appropriate for Spring
Alice
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.
The Cozy Apron
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!
brytnie
So yummy! My fiancé was sick, so I wanted a healthy soup for him. It has all the good stuff! He loved it!
The Cozy Apron
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!