Season four chicken thighs then brown them on both sides in a little oil in a casserole or heavy deep-sided pan. Roughly chop and thoroughly wash two small leeks. Lift out the browned thighs and set aside, then tip the chopped leeks into the pan and let them soften over a low heat, stirring regularly so they do not brown. Return the chicken thighs to the pan, pour over a litre of chicken stock, and leave to simmer for about 20 minutes.
Remove the pods from 450g of broad beans. Break 50g of linguine into short lengths (about 2cm) and add to the pan, turning the heat up so the liquid boils, then cook for eight or nine minutes until the pasta is cooked. A few minutes before the pasta is ready, add the podded beans and 200g (shelled weight) of peas to the soup. Finish with a good handful of freshly chopped parsley, check the seasoning and serve. Serves 2.
Brown the chicken thoroughly, a little more than usual, so the caramelised notes enrich the stock. The chicken pieces will also look better that way. You can use chicken or vegetable stock for this. I like to lift the chicken out of the cooking liquor before I add the pasta, then return it just as the pasta is ready. It won't come to grief if you leave it in, but by removing the chicken you will reduce the risk of overcooking.
Instead of broad beans, use green French beans, chopped into short lengths, like the pasta. Add a hit of lemon by adding lemon thyme and a good tablespoon of chopped leaves. At the last moment, fold a handful of young spinach or garlic leaves into the stock.
Photo: Nigel Slater: 'Add a hit of lemon by adding lemon thyme.' Pictured: his green chicken minestrone recipe. Photograph: Jonathan Lovekin for the Observer