Zucchini and freekeh chicken soup

SERVES 4 PREP AND COOK TIME 1 HOUR

½ cup (100g) cracked greenwheat freekeh 1 tablespoon extra virgin olive oil

1 medium leek (350g), white part only, halved, sliced thinly

4 cloves garlic, sliced thinly 5 chicken thigh fillets (850g) 150g green beans, chopped 1 large zucchini (150g), sliced

½ cup (60g) frozen peas chopped fresh flat-leaf parsley, to serve

1 Place freekeh in a medium saucepan of water; bring to the boil. Reduce the heat to low; cook, partially covered, for 15 minutes or until freekeh is almost tender. Drain.

2 Meanwhile, heat oil in a large heavy-based saucepan over medium heat; cook leek, stirring, for 4 minutes until softened. Add garlic; cook, stirring, for 2 minutes.

3 Add 1.25 litres (5 cups) water and the chicken; bring to the boil. Reduce heat to low; cook, covered, for 30 minutes or until chicken is cooked through. Remove the chicken from stock; shred meat. Return shredded chicken to stock; add beans and freekeh. Season; cook for a further 5 minutes. Add the zucchini and peas; cook for another 3 minutes or until vegetables are tender. Serve sprinkled with parsley. Suitable to freeze and microwave.