1 tsp extra virgin olive oil
½ leek, halved lengthways, thinly sliced
1 clove garlic, finely chopped
500 ml (2 cups) water
125 ml (½ cup) salt-reduced vegetable stock or gluten-free stock
40 g small dried pasta or gluten-free pasta
125 g skinless chicken breast fillet, trimmed of fat
1 small zucchini, finely chopped
50 g sugar snap peas, trimmed, halved diagonally
1 tbsp chopped flat-leaf parsley
10 g finely grated grated parmesan, to serve
Freshly ground black pepper, to serve
- Heat ¾ tsp of the oil in a medium saucepan over a medium heat. Add leek and garlic. Cook, stirring occasionally, for 4 minutes.
- Add water and stock to pan. Cover and bring to the boil. Add pasta and reduce heat to medium-low. Cook, partially covered, for 10 minutes or until pasta is almost tender.
- Meanwhile, heat remaining oil in a small non-stick frying pan over a medium-high heat. Add chicken and reduce heat to medium. Cook for 4 minutes on each side, or until cooked through. Remove from heat. Set aside.
- Add zucchini and peas to soup. Cook, partially covered, for 3-4 minutes or until vegetables are tender. Slice chicken and add to pan with parsley. Transfer soup to a serving bowl. Sprinkle with parmesan and pepper and serve.