1 tablespoons |
extra-virgin olive oil |
500g |
free-range boneless, skinless chicken thighs |
1 |
leek, white and light green part only, halved lengthways and sliced |
500ml |
chicken or vegetable stock |
|
2 x 7 cm pieces kombu (optional) |
80g |
soup pasta (such as risoni or mini macaroni) |
|
zest and juice of 1 lemon, plus lemon wedges, to garnish |
1 bunch |
bok choy (pak choy) stems, leaves separated |
|
parsley sprigs, to garnish |