A soup that is light and cool, with tender chicken, spring vegetables, and the zing of fresh lemon. Fresh basil makes it taste better and quinoa makes it healthier.

Ingredients: 1 cup cooked quinoa. 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 cup carrots, sliced. 1 cup bell peppers, diced. 1 cup zucchini, sliced. 1/2 cup fresh peas. 1/4 cup fresh basil, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup lemon juice. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Add minced garlic and saut until fragrant. Pour in chicken broth and bring to a simmer. Add carrots, bell peppers, zucchini, and peas. Cook until vegetables are tender. Stir in cooked quinoa and lemon juice. Season with salt and pepper to taste. Remove from heat and garnish with fresh basil before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes