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 ground black pepper

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Peas

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Peas

Steps

  1. In a large pot, heat oil over medium-low. Add leek and cook 15 minutes, stirring occasionally, until very soft and lightly browned.

  2. Pour in chicken stock and water, then bring to a simmer.

  3. Add chicken breasts and cook 30–40 minutes until tender and cooked through.

  4. 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.

  5. Add peas, zucchini, parsley, and black pepper. Continue cooking 5 minutes.


Final Step

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