Spring Chicken, Leek and Vegetable Soup

Cut out the chicken fillets from the body of the chicken and season with salt and pepper. Heat the oil in a large stock pot and brown the chicken fillets until golden on both sides. Remove and reserve. Sauté leek until softened. Add carrot and celery and sauté for 3 minutes. Add the rest of the chicken and water and bring to the boil. Soak gelatine in 2 tablespoons water and mix with a little hot stock, then add to the pot. Simmer covered for 45 minutes and season to taste. Remove chicken and shred flesh, discarding skin and bones. Add chicken fillets to stock and poach for 5 minutes. Add corn and zucchini to the stock and simmer for a further 5 minutes until just cooked. Remove chicken fillets and slice. Add shredded chicken to hot stock, season to taste, then portion into soup bowls. Top with sliced chicken fillet and garnish with parsley.