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Chicken Primavera Soup

Makes about 4 quarts
Print Recipe
Ingredients Method

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

Method
 

  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.