Spring Chicken Quinoa Soup

Ingredients:

1 T Butter

1 T Olive oil

1 Medium onion, diced

1/4 C Chopped green onion

2 Carrots, peeled and diced

2 Cloves garlic, minced

Salt and pepper, to taste

1 t Herbs de Provence

4 C Chicken broth, hot

1 C Frozen peas

1 C Zucchini, diced

2 Chicken breasts, cooked and chopped or shredded

1/2 t Lemon peel

2 T Lemon juice

2 C Quinoa, rinsed and cooked

1/4 C Fresh Basil leaves, chopped

Directions:

In a large pot, melt butter and olive oil together. Add onions, carrots, and garlic. Cook at medium heat until onions are translucent.

Add salt, pepper, Herbs de provence, and chicken broth. Bring to a boil.

Reduce heat and add peas, zucchini, chicken, lemon peel, lemon juice, quinoa, and basil leaves. Cook until zucchini and peas are done.

Yield: 4-5 Servings

* Adapted from http://thecozyapron.com/simple-lemony-chicken-spring-veggie-soup-a-little-sunshine-in-my-spoon/