Spring Vegetable Soup with Chicken

Refreshing light summer soup with a hint of lemon.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat EVOO in a dutch oven, brown the chicken breast chunks till outside is cooked. Remove from the pan.

Step 2

Saute Onion and Celery until onion is translucent

Step 3

Push Onion and Celery to the sides of the dutch oven when onion is translucent. Add the herbs and garlic. Saute till fragrant, approx. 30 seconds.

Step 4

Add the white wine and scrap any bits that may be on the bottom of the pan.

Step 5

Once wine starts to bubble, add the chicken stock, squash, peppers, and Couscous.

Step 6

Bring soup to a boil and then reduce to a simmer. Simmer over loq heat until radishes and Couscous become tender.

Step 7

If making ahead to serve later, stop here to cool down to store in refrigerator or before reheating.

Step 8

Before serving, warm soup and once gentle bubble add peas and lemon zest. Warm all the way through until peas have thawed and tender.

Step 9

Serve with Garlic Bread and a smile.