Leeks In Chicken Noodle Soup
Equipment
- Large pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Soup bowls
Ingredients
2 leeks, cleaned and thinly sliced
2 boneless, skinless chicken breasts, diced
6 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
8 ounces egg noodles
Fresh parsley for garnish
Instructions
Saute The Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant, about 2 minutes. Stir in sliced leeks and cook until softened, about 5 minutes.
Add Chicken And Vegetables
- Add diced chicken breasts to the pot and cook until no longer pink, about 5 minutes. Stir in sliced carrots and celery, and cook for another 5 minutes.
Simmer The Soup
- Pour in chicken broth and bring the soup to a simmer. Season with dried thyme, salt, and pepper to taste. Let the soup simmer for 20-25 minutes to allow the flavors to meld together.
Cook The Noodles
- Meanwhile, cook egg noodles according to package instructions in a separate pot. Drain the noodles and set aside.
Combine And Serve
- Once the soup is ready, add cooked noodles to the pot. Stir well to combine all the ingredients. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Leeks can sometimes harbor dirt and grit between their layers, so be sure to thoroughly rinse and clean them before using in the soup.