Chicken Soup with Peas and Zucchini

Prep Time:

Cook Time:

Serves: 4

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 freshly ground black pepper

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Peas

Steps

  1. In a large pot, heat the olive oil over medium-low heat.

  2. Add the sliced leek and cook slowly, stirring occasionally, until very soft and lightly browned.

  3. Pour in the chicken stock and water, then bring the pot to a gentle simmer.

  4. Add the chicken breasts and simmer until tender and cooked through, about 30–40 minutes.

  5. Remove the chicken from the pot and let cool slightly. Using two forks, shred it into bite-size pieces.

  6. Return the shredded chicken to the pot. Add the peas, zucchini, parsley, and black pepper.

  7. Continue simmering just until the zucchini is tender.

  8. Taste and adjust seasoning if needed, then serve warm.


Final Step

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