This versatile soup is ideal on its own as light lunch, or as more substantial meal when served with ricotta-topped toasted bread.
Chicken and zucchini noodle soup
1 tbsp olive oil ½ leek, thinly sliced
1 garlic clove, finely chopped
1.5 litres (6 cups) chicken stock
3 small skinless chicken breasts
4 thyme sprigs 200g podded peas
350g David Jones Zucchini Noodles
Juice of ½ lemon, or to taste
Finely grated lemon rind, to serve
Basil leaves, to serve
David Jones Pesto, to serve
Toasted sourdough with ricotta, to serve (optional)
1. Heat oil in a large saucepan over medium-high heat, add leek and garlic, and sauté gently until tender and translucent (3-4 minutes). Add stock, chicken and thyme, and bring to the simmer. Season to taste and simmer until the chicken is just cooked through (6-7 minutes), then remove with a slotted spoon and set aside. Discard the thyme.
2. Add peas to soup, simmer until almost tender (1-2 minutes), then stir in zucchini noodles and lemon juice to taste, and simmer until zucchini just wilts. Remove from heat. Shred the chicken, stir back into the soup, then divide among bowls. Scatter with lemon rind and basil, and top with pesto. Serve with sourdough.