Chicken and Leek Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until softened and the leeks are sweet and tender.
2 tablespoons olive oil
2 medium leeks
2 medium carrots
4 celery stalks
Stir in the garlic, thyme, and red chili flakes and bay leaves and cook for another minute, until fragrant.
4 garlic cloves
1 tablespoon fresh thyme
¼ teaspoon red chili flakes
2 bay leaves
Pour in the chicken stock and bring to a gentle boil.
6 cups chicken stock
Add the ditalini and simmer for 8 to 10 minutes, or until the pasta is just al dente.
1 cup ditalini
Remove the bay leaves. Stir in the shredded cooked chicken and chopped parsley and cook for 1 to 2 minutes, until warmed through.
2 cups cooked chicken
½ small bunch fresh parsley
Season to taste with salt and freshly ground black pepper, and serve hot.
Salt and freshly ground black pepper to taste