Succulent chicken, dill and leak soup

Here's another easy, healthy weekday dinner. We were good boys and girls with husband today, he went to gym and I went for a run up and down the hills of Ealing. I made this sound maybe a bit like an Alpine ultra-marathon which husband was slightly dubious about not being able to think of any particularly steep hills around our area. Which is because he drives everywhere. But really it is quite hilly or does he think the streets are called Highview, Edgehill or Mount Avenue for nothing. What? No, they are called so, because they are designed for particularly fearless and hardy runners like me with legs and wills of iron.

Not the type who once they get to the top of the hill mountain stop there pretending they are looking at their runner's app  on the smart phone strapped to their arm for a quick check on distance / pace / vitals or something, but really are just stopping because otherwise they might actually die.

Afterwards while husband was showering I put together this quick soup. He's a thorough and slow showerer so usually that's not such a limiting factor in recipe choices, could manage a roast dinner in the time, but this soup is quite a favourite with us anyway. I modify it in many ways depending on what veg I have, but the four key ingredients that remain are chicken, dill, leak and lemon. White wine goes really well of course, but I omitted it today not for any particular health purpose, but actually just forgot.

Chicken, leak, dill and lemon soup (serves 4)

Oil
1 leek
4-5 of spring onions
Juice and zest of half a lemon
1/3 cup chopped fresh dill (I added in some parsley as well)
1/2 cup white wine (optional)
500g chicken (skinless and boneless thigh or breast)
1 cup of chicken stock
1/2 - 1 cup water
salt
1 level tsp lemon pepper
1 large courgette

100 g green peas / sugarsnaps
2 tbsp sour cream or creme fraiche

Wash and chop the leak and spring onions.  Heat some oil in a deep lidded pan. Add the leek and spring onions and saute gently on low to medium heat. Add the lemon zest and juice, the chopped dill and white wine (if using) and saute until the liquid has evaporated. Add the chicken, chicken stock, water, salt and lemon pepper and bring to boil. Leave to cook until the chicken is almost done.

Chop the courgette and if using sugar snaps you can cut them in half. Add to the pan and keep cooking until the chicken and the vegetables are done. Add water if it looks like there is not enough liquid. Add the sour cream, check seasoning and serve with fresh warm bread.