Leeks In Chicken Noodle Soup
Equipment
- Large pot
- Chopping board
- Knife
- Wooden spoon
- Ladle
Ingredients
2 tablespoons olive oil
2 leeks, thinly sliced (white and light green parts only)
3 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts, cooked and shredded
2 cups uncooked egg noodles
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Saute The Aromatics
- Heat olive oil in a large pot over medium heat. Add sliced leeks, diced carrots, diced celery, and minced garlic. Saute until vegetables are softened, about 5 minutes.
Add Chicken Broth
- Pour in the chicken broth and bring the mixture to a boil.
Add Chicken And Noodles
- Once boiling, reduce the heat to low and add the shredded chicken and uncooked egg noodles. Simmer for 10-12 minutes, or until the noodles are cooked through.
Season To Taste
- Season the soup with salt and pepper according to your taste preferences.
Serve
- Ladle the hot soup into bowls and garnish with freshly chopped parsley.
Notes
Leeks add a mild onion-like flavor to the soup, complementing the richness of the chicken and the heartiness of the noodles perfectly. Don't forget to thoroughly wash the leeks before slicing to remove any dirt or grit trapped between the layers.