Courgette freekeh chicken soup
100g freekeh (cracked greenwheat)
1 tbsp olive oil
350g leek, white part only, halved and thinly sliced
4 cloves garlic, thinly sliced
1.25 litres water
800g chicken thigh cutlets, trimmed
150g green beans, trimmed and cut into 2cm lengths
150g courgette, thinly sliced
60g frozen peas
2 tbsp chopped parsley
Place freekeh in a medium saucepan of water; bring to the boil.
Reduce heat to low; simmer, partially covered, for 15 mins or until almost tender.
Meanwhile, heat oil in a large saucepan over medium heat; cook leek, stirring, for 4 mins until softened.
Add garlic; cook, stirring, for 2 mins.
Add water and chicken; bring to the boil.
Reduce heat to low; cook, covered for 30 mins or until chicken is cooked.
Remove chicken from stock, discard skin and bones; shred meat.
Return shredded chicken to pan with beans and freekeh, then season; cook, uncovered, for 5 mins.
Add courgette and peas; cook for 3 mins or until tender.
Ladle soup into bowls; serve topped with parsley.