Chicken & Vegetable Soup

Ingredients:
2 tbsp olive oil
1 leek, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
4 cups mixed vegetables, chopped (such as carrot, celery, parsnip, swede)
5 cups salt reduced chicken stock
2 tbsp each chopped thyme & parsley
2 x 160g cans Chop Chop! Spring Water & Sea Salt, drained

Directions:
Heat the oil in a large saucepan over a gentle heat, add the leek, onion and garlic and cook until leek is soft (3-4 minutes). Add the vegetables and cook stirring for about 2 minutes. Add the chicken stock and bring to the boil, reduce to simmer, cover and cook for 20-30 minutes until vegetables are soft. Add the chicken and chopped herbs, season to taste with salt and pepper. Bring back to the boil and serve immediately with fresh crusty bread.