Heat olive oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring for 2 minutes or until soft. Add carrot, celery, potatoes, zucchini, italian seasoning and fennel seeds. Cook for 2 minutes. Stir in stock and chicken. Bring to the boil.
Reduce heat to low. Simmer, partially covered, stirring occasionally for 1 hour or until chicken is cooked.
Remove chicken from the soup and shred with two forks. Transfer back to pot and mix to combine. Season with salt and pepper and sprinkle with chopped parsley.
Ladle soup into bowls and enjoy!
Notes
To make this recipe vegetarian, remove the chicken and replace with cannelini beans. Allow to simmer for 15-20 minutes.
