ZUCCHINI & FREEKEH CHICKEN SOUP

SERVES 4 (MAKES 8 CUPS) PREP + COOK 45 MINS

½ cup (100g) cracked greenwheat freekeh 1 tbsp olive oil 1 medium leek (350g), white part only, halved, sliced thinly 4 cloves garlic, sliced thinly 1.25 litres (5 cups) water 4 chicken thigh cutlets (800g), trimmed 150g green beans, trimmed, cut into 2cm lengths 1 large zucchini (150g), sliced thinly ½ cup (60g) frozen peas 2 tbsp chopped fresh flat-leaf parsley Place freekeh in a medium saucepan. Cover with water and bring to boil. Reduce heat to low, simmer, partially covered, 15 mins or until almost tender. Drain.

Meanwhile, heat oil in a large saucepan over medium heat. Cook leek, stirring, 4 mins or until softened. Add garlic, cook, stirring, 1 min or until golden.

Add water and chicken. Bring to boil. Reduce heat to low. Cook, covered, 30 mins or until chicken is cooked. Remove chicken from stock. Discard skin and bones and shred meat. Return shredded chicken to pan with beans and freekeh,. Season. Cook 5 mins. Add zucchini and peas. Cook a further 3 mins or until tender.

Serve soup topped with parsley.