Hearty Chicken and Vegetable Soup

2 tblsp olive oil
1 leek halved thinly sliced
2 garlic cloves crushed
1 large carrot peeled, diced
2 celery sticks, diced
2 small zucchini
1 swede or turnip, diced
1.1/4 dry soup mix, rinsed
8 cups of chicken stock
1 kg skinless chicken legs

Heat oil in large saucepan over medium heat.  Add leek and garlic.  Cook, stirring for 2 minutes or until soft but not coloured.  Add carrot, celery zucchini and swede.  Cook for 2 minutes.  Add stock and soup mix.  cook for 2 minutes.  Add chicken legs and cook until brown.  Remove chicken legs from soup.  Allow to cool slightly.  Remove meat from bones.   Roughly chop chicken meat and add to soup.  season with salt and pepper.