Preparation

1. Warm olive oil in a large soup pot over medium high heat. Season the smooth side of the chicken with salt and pepper. Place seasoned side down in the warm oil then season the other side facing up. Cook for about 5 minutes or until lightly browned. Turn over and cook on the other side until also lightly browned - about 5 more minutes. Remove chicken and place on a clean plate.
2. To the pot, add the leeks, carrots and celery. Stir and let the vegetables soften a bit and sweat to release some of their juices which helps to concentrate the flavor, about 5 minutes. Add the garlic and mushrooms and cook an another 2-3 minutes. Stir in the chicken stock and bring to a boil. Return chicken to the pot. Reduce heat to a low simmer and cook 30 minutes or until vegetables are tender. Remove the chicken and allow to cool slightly before chopping into bite-size pieces.
3. Add the zucchini, chopped parsley and chopped chicken - cook an additional 10 minutes. Taste and adjust seasoning as desired.
4. This soup is simple and delicious as is but feel free to add your favorite cooked noodles, rice, quinoa, farrow or other whole grain if desired. Also - add any other vegetables you like - peas, green beans, diced tomatoes, spinach.... Other herbs, spices and seasonings are also great such as ginger, turmeric, dill, oregano, basil, chili pepper flakes, soy sauce, lemon juice, etc.
5. The sodium in this recipe appears to be high due to the nutrition information in the database - but if you make your own chicken stock without adding any sodium - the soup will have a lower sodium content.