Cooking Instructions
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Step 1
Place
Celery (2 stalks)
,
Onion (1/2)
, and
Garlic (2 cloves)
into the bottom of a stockpot. Heat over medium-high heat until the veggies are tender and the onions are becoming translucent.
Step 2
Once the veggies are tender, add in
Unsalted Chicken Stock (960 mL)
,
Water (480 mL)
,
Chicken Breasts (480 mL)
,
Green Peas (150 g)
,
Zucchini (130 g)
,
Fresh Basil Leaves (2 g)
, 2 teaspoon zest of
Lemon (1)
, and 2 tablespoon of juice.
Step 3
Bring it all back to a boil, then reduce the heat to low and allow to simmer for about 10 minutes. When the zucchini is tender and the peas are cooked, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Divide cooked
Quinoa (340 g)
evenly among bowls and top with the hot soup. Serve garnished with
Fresh Basil Leaves (2 g)
and a
Lemon (1)
. Enjoy right away!
