Chicken Soup with Peas and Zucchini

Prep Time: 10 m

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

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.