Pickled Jalapeño Chicken Soup

Trim, wash and thinly slice the leek. Trim and chop the fennel into 1cm chunks. Pick the dill, discarding the thick stalks. Finely mince the parsley, stalks and all, and thinly slice the garlic.

Pour a drizzle of olive oil into a saucepan set over a medium-high heat. Once hot, add the leek and fennel and cook for 3-5 mins until softened. Add the parsley and garlic, then cook until fragrant.

Add the stock, pickled jalapeños and their brine, and chicken thighs to the saucepan. Bring to the boil, then turn the heat down and simmer for 10-15 mins until the chicken is cooked through. Transfer the chicken to a plate.

Add the pasta to the soup and cook following pack instructions. Meanwhile, shred the chicken using two forks and add it back to the soup.

Once ready, taste and season the soup with some more jalapeño brine, if needed. Stir through the dill and divide between bowls. Top with a dollop of soured cream and some freshly cracked black pepper.