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.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/chicken-primavera-soup-recipe/