Shredded chicken pasta soup

MRS: Perfect for a winter’s day; when someone asks me to make a chicken broth this is the recipe I turn to.

Ingredients

Quantity	Ingredient
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

Heat the oil in a large saucepan over a medium heat, add the chicken thighs and brown on all sides, then add the leek and sauté for 2 minutes. Pour over the stock and 1 litre water, add the kombu, if using, and bring to the boil. Reduce the heat to low, cover with a lid and leave to simmer until the chicken is cooked through, about 12 minutes.

Remove the chicken from the pot and shred into pieces using two forks. Set aside.

Meanwhile, add the pasta to the broth, cover with a lid and simmer for a further 10 minutes, until the pasta is cooked through, then add the shredded chicken, lemon juice and zest and bok choy and cook for a further 2 minutes. Spoon into bowls and serve garnished with parsley sprigs.