The Brightest Springtime Lemony Chicken and Veggie Soup Recipe - Beard and Bonnet

Ingredients

• 2 cups cooked chicken, shredded or cubed
• 2 cups cooked quinoa
• 4 cups warm chicken stock/broth
• 1 leek, quartered, and white part sliced
• 2 carrots, peeled and diced small
• 2 cloves garlic, pressed through garlic press
• 1 cup fresh English peas (or frozen peas)
• 1 cup baby zucchini, small dice
• ¼ cup chopped, fresh basil leaves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon herbes de provence
• Salt
• Black pepper
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 4 lemon wedges, for garnish