Chicken Soup with Peas and Zucchini
Ingredients
1 Tablespoon extra-virgin olive oil
1 leek, cleaned and thinly sliced (white and light green parts only)
1 teaspoon kosher salt
1 quart chicken stock
1 cup water
2 boneless, skinless chicken breasts
1 can (15 ounces) Green Valley Organic Peas, drained
1 zucchini, sliced into thin rounds
2 Tablespoons chopped fresh parsley
½ teaspoon ground black pepper
Featuring...
Peas
Steps
In a large pot, heat oil over medium-low. Add leek and cook 15 minutes, stirring occasionally, until very soft and lightly browned.
Pour in chicken stock and water, then bring to a simmer.
Add chicken breasts and cook 30–40 minutes until tender and cooked through.
Remove chicken from the pot onto a plate and let cool 10 minutes. Using two forks, shred into bite-size pieces. Return shredded chicken to the pot.
Add peas, zucchini, parsley, and black pepper. Continue cooking 5 minutes.
Final Step
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