Comforting chicken noodle soup

Add olive oil, leek, garlic and ginger to a large saucepan or stockpot. Sauté for 5 minutes or until soft. 

Add carrot and celery to the pot and continue to sauté for a further 5 minutes. 

Pour in the chicken broth, cover with a lid and bring to a boil. Once boiling, remove lid and add chicken breasts and zucchini. Reduce to a simmer for 20–25 minutes or until chicken is cooked through. Use tongs to carefully remove the chicken breasts from the pot and roughly shred with a fork. Return to the pot.

Add rice noodles and simmer for 5 minutes. Remove from heat then stir through lemon juice, lemon zest and parsley. Add salt and pepper to your taste. Divide soup between bowls and serve warm. Enjoy!