Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil; 3 leeks; coarse sea salt; Freshly ground pepper; 7 c. chicken broth; 1 clove garlic; 1 1/4 c. WIDE NOODLES; 3 c. sliced roast chicken; 2 c. frozen peas; 2 tbsp. finely chopped fresh dill

Published: Aug 26, 2012

Jump to recipe

Ellen Silverman

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

Total Time:

30 mins

Cal/Serv:

336

Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup.

Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. extra-virgin olive oil
3 leeks
coarse sea salt
Freshly ground pepper
7 cups chicken broth
1 clove garlic
1 1/4 cups WIDE NOODLES
3 cups sliced roast chicken
2 cups frozen peas
2 Tbsp. finely chopped fresh dill

Directions

1. Step 1In a 12-inch skillet over medium-high heat, heat oil. Carefully add leeks in a single layer, so rings don't unravel. Reduce heat to medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.
2. Step 2Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes. Discard garlic.
3. Step 3Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.