Chicken and Leek Soup

Instructions

1. 1

   Begin by washing and slicing the leeks and parsnips into thin rounds.

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   In a large pot, bring the chicken stock to a gentle simmer over medium heat.

4. 4

   Add the sliced leeks and parsnips to the pot and cook for about 5 minutes until they start to soften.

5. 5

   Add the chicken pieces to the pot and continue to simmer for another 10 minutes.

6. 6

   Stir in the frozen broccoli and cook for an additional 5 minutes until the broccoli is tender.

7. 7

   Squeeze the juice of the lemon into the soup and stir well.

8. 8

   Season the soup with salt and pepper to taste.

9. 9

   Serve hot, garnished with fresh herbs if desired.