Chicken Primavera Soup

Chicken Primavera Soup

This refreshing Chicken Primavera Soup is full of flavor from carrots, leeks, garlic, pearl onions, fresh basil, lemon, and zucchini.

Chicken Primavera Soup
 
Makes about 4 quarts
Ingredients
  • 3 tablespoons unsalted butter
  • 2 carrots, peeled and diced
  • 1 large leek, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 (14.25-ounce) can petite diced tomatoes
  • 2 boneless skinless chicken breasts, cut into ½-inch pieces
  • 1 cup pearl onions, peeled
  • ¼ cup chopped fresh basil
  • 1 lemon, zested and juiced
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • 2 cups penne pasta
  • 2 medium zucchini, diced
  • 1 cup peas
  • Garnish: fresh basil leaves
Instructions
  1. In a large Dutch oven, heat butter over medium-high heat. Add carrots and leek; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, tomatoes, chicken, onions, basil, lemon zest and juice, salt, black pepper, and red pepper; bring to a boil. Add pasta, and cook for 8 minutes. Add zucchini and peas; cook until tender, about 5 minutes. Garnish with basil, if desired.

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