Chicken Soup with Peas and Zucchini Recipe

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 leek, cleaned and thinly sliced (white and light green parts only)
• 1 teaspoon kosher salt
• 1 quart chicken stock
• 1 cup water
• 2 boneless, skinless chicken breasts
• 1 can (15 ounces) Green Valley Organic Peas, drained
• 1 zucchini, sliced into thin rounds
• 2 Tablespoons chopped fresh parsley
• ½ teaspoon ground black pepper