2 chicken breasts (preferably organic)
6 cups chicken stock (salt-reduced if not homemade)
2 tbs olive oil
1 large leek, sliced
1 zucchini, sliced
Zest and juice from 1 lemon
20g frozen peas, thawed
1 fresh corn cob, kernels removed
1 medium head broccoli
100g sugar snap peas or asparagus
1 cup fresh mixed herbs- basil, chives, parsley, mint, thyme, chervil or tarragon.
Poach chicken in 2 cups of chicken stock. Simmer for 5-8 minutes, or until cooked through. Remove from stock and reserve stock for use in the soup.
In a large saucepan with a lid, heat 1 tbs oil over medium heat. Add leek and cook for 2-3 minutes. Cover and allow to gently simmer for a further 2 minutes. The leek will release a liquid and sweat a little, which will soften and sweeten it.
Add zucchini and lemon zest. Stir through and cook for another 2 minutes.
Add peas and corn, then stir-fry for a minute or so before adding the stock and lemon juice. Cover with a lid and simmer for a couple of minutes.
Shred the chicken breasts, chop broccoli into bite-sized pieces, and string the sugar snap peas. Trim the asparagus and chop the herbs.
Now add the broccoli and the chicken to the soup. Simmer for 2 minutes before adding the sugar snap peas/asparagus and fresh herbs. Stir through for a final minute to slightly blanch the sugar snap peas/asparagus. You want the green vegetables to retain their nutrients and a nice crunch.
Season generously with cracked black pepper and serve.