In a medium-large soup pot, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the sliced leeks and diced carrots, cooking for 3-5 minutes until the leeks turn translucent.

Stir in 2 cloves of pressed garlic, a pinch of salt, freshly ground black pepper, and 1 teaspoon of Herbes de Provence. Continue cooking for another 1-2 minutes.

Pour in 6 cups of warm chicken stock or broth, stirring to combine. Bring to a gentle simmer and let bubble softly for about 15-20 minutes until the carrots are tender.

Turn off the heat and add in 1 cup of fresh peas, 1 cup of sliced baby zucchini, and 2 cups of shredded chicken. Mix in the zest and juice of the lemon. Allow it to sit for 3-4 minutes.

Ladle the soup over bowls of cooked quinoa and garnish with fresh basil leaves and lemon wedges.